The ultimate cheese dip! Our Easy Homemade Queso is simple to make at home and is so much better than anything you’ll get in a jar or can from the store, but with the same thick creaminess and flavor you’d expect from this classic appetizer!
Bring on the queso! What’s not to love when it comes to a classic like this? Our Easy Homemade Queso recipe we’ve been making and tweaking for years. It’s been our go-to for our nacho parties and for a classic easy and beloved cheese app that’s so much fresher and cleaner than what you’ll find in the jars and cans of queso at the grocery store. It thick. It’s creamy. It’s packed full of so much cheesy goodness and flavor, that you’ll never want to buy it from the store again!
Ingredients Needed
- Cheese – Duh, right? We love it with sharp cheddar, Monterey Jack, and Colby. But we’ve also made this with all cheddar (medium and sharp) and while it’s still very tasty, the added flavor of the other cheeses really takes this Easy Homemade Queso to the next level.
- Cornstarch – This is a key ingredient to help thicken the queso!
- Evaporated Milk – This is the key to adding creaminess but avoiding any congealing of the cheese when it cools. By using evaporated milk, it will stay creamy!
- Butter, Onion, and Jalapeno – Just a touch!
- Spices – Garlic powder, onion powder, cumin, paprika, and salt.
- Tomatoes – A key component to any good queso.
- Cilantro – Just a touch to finish with, if cilantro is your thing!
Easy to Make
Prep the Cheese and Onion
One of the best parts of this recipe is how easy it is to make! Shred the cheese and toss it all in the corn starch and then saute the onion and jalapeno in a little bit of butter.
Pro Tip: Always Shred Your Cheese!
This is so important whenever you want the ultimate melt from your cheeses! It takes a little bit more time, but trust me, it is worth it. Shred that cheese straight from the block because those pre-shredded cheeses in the store all have anti-clumping agents, which means there’s another additive to your cheese, and also it can make the queso a bit grainy.
ADD Everything Else
When we say this queso is easy, we mean it. Once the onion and jalapeno have sauteed for a few minutes, then it’s just a matter of adding the spices to toast for a minute, slowly adding the evaporated milk, the tomatoes finally, the cheeses to melt it all into a nice smooth and silky sauce!
Aww yeah, Easy Homemade Queso! It is the ultimate cheese dip for all of your favorite chips (like our Corn Tortilla Chips From Scratch), crackers, nachos, pretzels, onion rings, or whatever else could use a little hot melty flavor-packed cheese!
Make Ahead and Customize!
The best part of our Easy Homemade Queso is that you can make it in advance and then just heat it back up and it will still be creamy and delicious, making it a great appetizer or snack to prep before a big game or party! Plus, this queso is customizable, too! You can add more heat by using more jalapeno or adding in some chili powder. Or switch up the cheese by swapping in some of your favorites.
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Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Prep Cheese: Shred cheese and add to a medium-sized bowl. Sprinkle with cornstarch, mix well, and set aside.
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Saute: Add butter to a medium-size pot and melt over medium heat. Add onion and jalapeno and saute for 3-4 minutes. Add cumin, paprika, salt, onion powder, and garlic powder and stir, and saute 1 more minute.
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Add Tomatoes and Milk: Add the tomatoes and saute for 1 minute and then slowly add the evaporated milk, stirring as you add.
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Add Cheese: Add the cheese and mix well while the cheese melts into a sauce. Taste and add additional salt if desired.
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Serve and Enjoy! Top with some fresh cilantro to garnish and diced tomatoes. Serve hot or store in the fridge and reheat before serving, or transfer to a crock pot on “warm” setting.
Storage
Store in the fridge for up to 5 days.
Substitutions
Cheese: Use your favorites! We’ve made this with all sharp cheddar and it was delish, but we do love the added flavor the other cheeses bring to it. Add any of your favorites like pepper jack, mozzarella, or even gruyere. Just be sure to shred it yourself and don’t use pre-shredded cheese.
Jalapeno: You can also use some canned green chilis, or even up the heat by adding more than just 1 tablespoon of fresh diced jalapeno.
Onion: White or yellow is best for this recipe.
Tomato: We use fresh diced Roma tomatoes, but you can also use canned diced tomatoes, just be sure to drain the liquid first.
Make Ahead
This queso is so great to make ahead. While we don’t recommend making it in a Crock Pot (sauteeing the onion and jalapeno really adds to the flavor), you can of course use a little crock pot to keep it warm during a party, or you can make it ahead and then heat it back up in the microwave, stirring it back to that nice thick and creamy consistency.
Customize
Add more heat with more jalapeno or add a touch of chili powder. You can also adjust the spices to your preferences and add more salt if desired.
Serve it With
Chips, soft pretzels, pretzel bites, onion rings, veggies, crackers, on nachos, whatever you’d like!
Calories: 641kcal | Carbohydrates: 20g | Protein: 32g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1001mg | Potassium: 582mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1714IU | Vitamin C: 13mg | Calcium: 1023mg | Iron: 1mg
