Description
This classic Tex-Mex queso dip combines creamy cheddar and Monterey Jack cheeses with roasted flavors of sautéed onions, garlic, jalapeño, and diced tomatoes with green chiles. Perfectly spiced with cumin and smoked paprika, it creates a rich, smooth, and irresistibly cheesy dip ideal for parties or game day served warm with tortilla chips.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 (10-ounce) can diced tomatoes with green chiles, drained
Spices & Thickener
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Dairy
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
Optional Garnishes & Serving
- Chopped cilantro
- Chopped green onions
- Tortilla chips for serving
Instructions
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and chopped jalapeño, cooking for an additional 1–2 minutes until fragrant.
- Add Tomatoes and Spices: Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, and salt. Mix until combined thoroughly.
- Make Roux: Sprinkle the all-purpose flour over the mixture and cook for 1 minute, stirring constantly to remove the raw flour taste and help thicken the sauce.
- Incorporate Milk and Cream: Slowly whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and starts to thicken, which should take about 3–5 minutes.
- Melt Cheeses: Reduce the heat to low. Gradually add the shredded sharp cheddar, shredded Monterey Jack, and softened cream cheese. Stir constantly until all cheeses have melted fully and the queso is creamy and smooth.
- Finish and Serve: Remove the queso from heat and stir in optional chopped cilantro or green onions for added freshness and flavor. Serve hot with tortilla chips immediately or keep warm in a slow cooker or fondue pot for entertaining.
Notes
- To increase heat, leave seeds in the jalapeño or add a pinch of cayenne pepper.
- Experiment with different cheese blends like pepper jack or a Mexican cheese blend for varied flavor profiles.
- This queso can be made ahead of time and gently reheated on the stovetop or in the microwave. Add a splash of milk if it thickens too much upon reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
