There are days when you just have a craving for Mexican restaurant-style queso and our Tex-Mex Queso is a quick and easy recipe for satisfying your cheesy needs.
Let’s Talk 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) or Monterry 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 hinder the cheese from completely melting and produce a queso that tastes a bit 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 levels of protein 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 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.
Let’s Get Cooking
Are you ready for the best restaurant queso at home? Our recipe for Tex-Mex Queso is additively delicious. It is perfect for tailgates, Super Bowl parties, or just as an indulgent afternoon snack.
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.
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.
7. Let’s Eat: Serve warm topped with pico de gallo and accompanied by tortilla chips.
Frequently Asked Questions
Store leftover queso in an airtight container in the refrigerator for up to 4 days.
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.
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.
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 this recipe, we recommend checking out some of these:
- Large Saucepan (4 Quarts)
- Cheese Grater
- Medium-Sized Bowl
- 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
- 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.