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Tex-Mex Queso

Want your favorite restaurant queso at home?  This ridiculously delicious Tex-Mex Queso is made with real cheese and is perfect for your next party, tailgate, or potluck.
Servings: 8 people
Total Time: 25 minutes
tex-mex queso in serving bowl topped with pico de gallo with chips and avocado

There are days when you just have a craving for Mexican restaurant-style queso dip and our Tex-Mex Queso is a quick and easy recipe for satisfying your cheesy needs. It is additively delicious and is perfect for tailgates, Super Bowl parties, or just as an indulgent afternoon snack.

tex-mex queso in serving bowl topped with pico de gallo with chips and avocado

Key Ingredients and Substitutions


Creating great homemade queso does not take a lot of ingredients and it comes together quickly.

The full ingredient list and measurements are listed in the printable recipe below.

  • Shredded Cheddar Cheese: You can substitute cheddar cheese with other types of cheese such as asadero cheese (or white American cheese), pepper jack, or Monterey Jack. The key is using freshly grated cheese. Store-bought shredded cheese contains additives such as potato starch to keep the cheese from clumping. This can prevent the cheese from completely melting and produce a queso that tastes grainy.
  • Evaporated Milk: To keep the queso creamy and smooth you will want to use evaporated milk instead of regular milk or water. The evaporated milk contains high protein levels with less water, making the queso creamy and less likely to seperate.
  • Cornstarch: The cornstarch acts as a thickening agent and also helps the keep the fat from seperating out.
  • Green Chiles: Adding green chiles will give the queso some flavor and a little bit of heat.
  • Tomatoes: If you don’t have any fresh tomatoes you can substitute a can of diced tomatoes. Just be sure to drain out all the liquid before adding it to the queso.
ingredients for tex-mex queso

How to Make Tex-Mex Queso


Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.

Pro-tip: Skip the store-bought shredded cheese. It can contain additives to help prevent it from clumping but will produce grainy queso.

1. Cook the Onions and Garlic: Melt butter over medium heat in a large saucepan. Add garlic and onions, cooking slowly for about 3 minutes or until onions are translucent.

2. Cook the Tomatoes: Add diced tomatoes and cook for an additional 3 minutes or until tomatoes begin to break down/soften.

3. Whisk in the Cornstarch and Evaporated Milk: In a medium bowl, combine evaporated milk and cornstarch. Whisk until cornstarch is dissolved. Add milk and cornstarch mixture to the saucepan with vegetables.

tex-mex queso process shots for steps 1-3

4. Melt the Cheese: Stir until the mixture begins to thicken and then add shredded cheese. Continue to stir until cheese has completely melted.

5. Add Chiles and Spices: Add cumin, salt, black pepper, green chiles, and cilantro and stir.

6. Simmer: Bring queso to a simmer and cook for 2-3 minutes.

tex-mex queso process shots for steps 4-

7. Serve: Serve warm topped with pico de gallo and accompanied by tortilla chips.

tex-mex queso in serving bowl topped with pico de gallo with chips and avocado

Recipe Tips and Notes


  • Pork sausage, ground beef, or chicken are great additions to this queso.
  • Tex-Mex queso can also be prepared in a slow cooker. After the queso has been simmered for 2-3 minutes transfer it to a slow cooker and set to warm.  Serve queso directly from the slow cooker to keep it smooth, creamy, and warm.

Frequently Asked Questions


How do I store leftover queso?

Store leftover queso in an airtight container in the refrigerator for up to 4 days.  

How to reheat queso?

Queso can be reheated quickly in the microwave. Using a microwave-safe bowl add queso and a splash of milk and heat in 15-30 seconds increments, stirring between increments to make sure it’s heated thoroughly.

What can I serve queso with?

Queso is perfect with tortilla chips but can also be used as a topping for baked potatoes, drizzled on top of loaded nachos or tacos, as a dip for taquitos, or as the cheese on your favorite burger.

tex-mex queso in serving bowl topped with pico de gallo with chips and avocado

Let’s Connect! If you make our Tex-Mex Queso or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

Other Recipes to Try


If you enjoy our easy queso recipe, we recommend checking out some of these:

tex-mex queso in serving bowl topped with pico de gallo with chips and avocado

Tex-Mex Queso

Want your favorite restaurant queso at home?  This ridiculously delicious Tex-Mex Queso is made with real cheese and is perfect for your next party, tailgate, or potluck.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dips and Sauces
Cuisine Tex-Mex
Servings 8 people
Calories 187 kcal

Equipment

  • Large Saucepan (4 Quarts)
  • Cheese Grater
  • Medium-Sized Bowl

Ingredients  

  • 1 tablespoon unsalted butter
  • ½ cup white onion diced
  • 1 garlic clove minced
  • 1 cup tomato diced
  • 1 13 ounce can evaporated milk
  • 1 tablespoon cornstarch
  • 2 ½ cups cheddar cheese freshly shredded
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper freshly grated
  • 1 4 ½ ounce can green chiles
  • 1 tablespoon cilantro chopped
  • Pico de Gallo for garnish
  • Tortilla Chips for dipping

Instructions 

  • Melt butter over medium heat in a large saucepan.
  • Add garlic and onions, cooking slowly for about 3 minutes or until onions are translucent.
  • Add diced tomatoes and cook for an additional 3 minutes or until tomatoes begin to break down/soften.
  • In a medium bowl, combine evaporated milk and cornstarch. Whisk until cornstarch is dissolved.
  • Add milk and cornstarch mixture to the saucepan.
  • Stir until the mixture begins to thicken and then add shredded cheese. Continue to stir until cheese has completely melted.
  • Add cumin, salt, black pepper, green chiles, and cilantro and stir.
  • Bring queso to a simmer and cook for 2-3 minutes.
  • Serve warm topped with pico de gallo and tortilla chips.

Notes

1. Keeping Queso Warm:  After the queso has been simmered for 2-3 minutes transfer it to a slow cooker and set to warm.  Serve queso directly from the slow cooker to keep it smooth, creamy, and warm.
2. Shredded Cheese: Store-bought shredded cheese contains additives such as potato starch to keep the cheese from clumping.  This can hinder the cheese from completely melting and produce queso that tastes a bit grainy.
3. Nutritional information: The nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the queso and does not include the nutritional information of any chips served with the queso.

Nutrition

Serving: 1 servingCalories: 187 kcalCarbohydrates: 12 gProtein: 9 gFat: 12 gSaturated Fat: 7 gPolyunsaturated Fat: 3 gCholesterol: 40 mgSodium: 255 mgPotassium: 173 mgFiber: 1 gSugar: 4 gVitamin A: 17 IUVitamin C: 11 mgCalcium: 30 mg
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