Name: Pappasito’s Queso Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon butter; ¼ cup white onion, finely diced; 1 jalapeño, seeded and finely chopped; 1 clove garlic, minced; 1 (10 oz) can diced tomatoes with green chilies (like Ro*Tel), drained; 1 cup half-and-half; 1 pound white American cheese, cubed; ¼ cup Monterey Jack cheese, shredded; ¼ teaspoon cumin; salt to taste; chopped cilantro and pico de gallo for garnish (optional)

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Prepare to fall head-over-heels in love with oozy, creamy, restaurant-style goodness: this Pappasito’s Queso Recipe brings pure Tex-Mex joy straight to your kitchen. Perfectly smooth and bursting with the irresistible flavors of melty cheeses, sautéed aromatics, and just the right level of spice from jalapeño and Ro*Tel, this dip is a party favorite for a reason. Whether you’re planning game night, a casual gathering, or simply craving a luxurious snack, this queso is your new go-to. One scoop and you’ll see exactly why Pappasito’s Queso Recipe is so legendary!

Ingredients You’ll Need

The magic of this dish lies in its simple, high-quality ingredients. Each one plays its own role in achieving that iconic texture, rich taste, and the Tex-Mex color everyone adores. Let’s break down what makes each component special—easy to shop, even easier to fall in love with!

Butter: Adds luscious, rich flavor and is the perfect base for sautéing the aromatics.
White onion, finely diced: Provides savory sweetness and soft texture to the dip.
Jalapeño, seeded and finely chopped: Brings just the right amount of gentle heat and a fresh, vibrant bite.
Garlic, minced: Infuses the queso with a subtle depth that makes every bite more satisfying.
Diced tomatoes with green chilies (like Ro*Tel), drained: Adds tang, juiciness, and a little Tex-Mex color to the mix.
Half-and-half: Makes the queso extra creamy and silky smooth—don’t skip this!
White American cheese, cubed: The foundation of the queso’s classic creamy texture; it melts like a dream.
Monterey Jack cheese, shredded: Offers extra gooeyness and a subtle nutty taste.
Cumin: Just a pinch warms up the flavors for unmistakable Tex-Mex flair.
Salt to taste: Essential for bringing out all those delicious flavors.
Chopped cilantro and pico de gallo for garnish (optional): Adds color, freshness, and a final flourish right before serving.

How to Make Pappasito’s Queso Recipe

Step 1: Sauté the Aromatics

Start by melting the butter in a medium saucepan over medium heat. Once the butter begins to foam, toss in the diced onion and jalapeño. Sauté them for about 3–4 minutes—we’re looking for softness and a lovely aroma. When the onion is nearly translucent, stir in the garlic and let it cook for just 30 seconds. The kitchen will already smell like Tex-Mex heaven!

Step 2: Add the Tomatoes and Green Chilies

Pour in the drained can of diced tomatoes and green chilies. Let everything mingle for 1–2 minutes—this lets the flavors meld and the juices cook down a bit. You’ll see the colors get vibrant and everything start to look extra appetizing!

Step 3: Melt the Cheeses

Lower the heat to medium-low, then pour in your half-and-half. Next, add the white American cheese cubes and Monterey Jack cheese by the handful, stirring constantly. This is where the “wow” factor comes in—keep stirring until everything is flawlessly melted, smooth, and luxurious. If your mixture seems too thick, just splash in a little more half-and-half.

Step 4: Season and Adjust

Sprinkle in the cumin and salt, then taste and adjust as needed. The cumin gives that signature Tex-Mex warmth! Give it all a good stir so every bite is perfectly seasoned.

Step 5: Serve Warm

Once the queso is totally smooth and gooey, pour it into a warm dip bowl. Top with a shower of chopped cilantro and spoonfuls of pico de gallo if you’d like—it makes the Pappasito’s Queso Recipe look (and taste!) authentically festive. Serve right away, and watch it disappear!

How to Serve Pappasito’s Queso Recipe

Garnishes

Garnishing is your chance to get a little creative. Classic chopped cilantro and a sparkle of fresh pico de gallo add a colorful punch and a burst of fresh flavor. If you want, try a sprinkle of finely diced jalapeño for extra heat or a dash of smoked paprika to make your Pappasito’s Queso Recipe pop.

Side Dishes

Nothing pairs better with warm queso than hot tortilla chips—crunchy gold! But don’t stop there: serve with soft pretzels, drizzle over crispy potato wedges, or spoon alongside sizzling fajitas and tacos. Even a platter of fresh veggies (think bell pepper strips and carrot sticks) are scrumptious partners.

Creative Ways to Present

Hosting a party? Serve your Pappasito’s Queso Recipe in a fondue pot or slow cooker to keep it perfectly melty. For a fun twist, use it as a cheesy topping for loaded nachos, baked potatoes, or even breakfast burritos. Tiny shot glasses of queso make adorable single-serve party snacks, too!

Make Ahead and Storage

Storing Leftovers

Got a bit left after the party? Simply let the queso cool to room temperature, then store it in an airtight container in the fridge. It’ll stay delicious and scoopable for up to three days—just enough time for another round of Tex-Mex snacking.

Freezing

While technically you can freeze your queso, just know that it might lose a bit of its creamy texture. If you choose to freeze, place cooled leftovers in a freezer-safe bag or container. Thaw gently in the fridge overnight before reheating for best results.

Reheating

To bring your chilled queso back to oozy perfection, warm it slowly in a saucepan over low heat, stirring often. If it’s too thick, whisk in a splash of half-and-half or milk. For quick reheating, a microwave does the trick—just pause to stir every 30 seconds until smooth.

FAQs

Can I use a different cheese instead of white American?

You can experiment with other cheeses like queso blanco or even cream cheese for variety, but white American cheese melts best and creates the classic creamy texture you want for Pappasito’s Queso Recipe.

Is Pappasito’s Queso Recipe spicy?

It has gentle heat from the jalapeño and green chilies, but it’s easy to adjust! Leave out the seeds for less spice, or keep them in—and even add more jalapeños—if you like it hot.

Can I make Pappasito’s Queso Recipe in advance?

Absolutely! Make it ahead, cool completely, and refrigerate until ready to serve. Warm it gently before party time and it’ll be as silky as when freshly made.

What are the best dippers for queso?

Classic tortilla chips are perfect, but you can also dip soft pretzels, warm baguette slices, roasted veggies, or even tortilla roll-ups—they all work fabulously with this luscious queso.

Is this queso recipe gluten-free and vegetarian?

Yes! Pappasito’s Queso Recipe is naturally gluten-free and vegetarian. Just check your cheese and ingredient labels to double-check, especially if serving anyone with allergies.

Final Thoughts

If you’ve ever dreamed of recreating restaurant-worthy queso at home, the Pappasito’s Queso Recipe is your answer—easy, cheesy, and unforgettable. Whip up a batch for your next gathering or movie night and see for yourself just how quickly it disappears. You’re going to love sharing (and eating) this Tex-Mex classic!

Pappasito’s Queso Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Learn how to make a delicious Pappasito’s inspired queso dip at home with this easy recipe. Creamy and flavorful, this queso is perfect for parties or a cozy night in.

Ingredients

Scale

Ingredients:

1 tablespoon butter
¼ cup white onion, finely diced
1 jalapeño, seeded and finely chopped
1 clove garlic, minced
1 (10 oz) can diced tomatoes with green chilies (like Ro*Tel), drained
1 cup half-and-half
1 pound white American cheese, cubed
¼ cup Monterey Jack cheese, shredded
¼ teaspoon cumin
salt to taste
chopped cilantro and pico de gallo for garnish (optional)

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Instructions

In a medium saucepan over medium heat, melt the butter. Add the diced onion and jalapeño, and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the drained tomatoes with green chilies and cook for 1–2 minutes, stirring occasionally.
Lower the heat to medium-low and stir in the half-and-half. Gradually add the white American cheese and Monterey Jack cheese, stirring constantly until melted and smooth.
Stir in cumin and season with salt to taste. If the queso is too thick, add a splash more half-and-half to adjust the consistency.
Serve warm, garnished with chopped cilantro or pico de gallo if desired.