This easy homemade queso recipe is the perfect cheesy accompaniment to all your favorite snacks of the season. With flavorful green chilies and freshly grated sharp cheddar, this tasty homemade dip will please all of your guests.
This easy homemade queso recipe is one of those dips you can’t not have at your party. This cheese dip is far superior to those store-bought dips that lack flavor and depth.
I’ve been to far too many get-togethers where I’m in so much anticipation as I’m making my way to the cheese dip, only to find it’s about as thick and hard as the block it came in before it was heated up. That’s the worst.
Maybe I’m being dramatic. I mean, I can be a food snob. I’m not a picky eater, per se, because I love veggies, I’m adventurous with foods, and I typically eat anything (as long as it’s vegetarian). But I am a snob when it comes to the quality of the food.
Believe me, there is a difference.
I’m sorry Aunt Cheryl, I will not eat some cheese “dip” that is congealed on the ladle and plops out in a big, orange lump on my chips, leaving me depressed and longing for something better.
That’s exactly why I came up with my own queso recipe. My easy homemade queso dip is here to save the day. It’s creamy, cheesy, authentic, and has a hint of Tex-Mex flavor with green chilies and red onion added in.
Just the queso dip we all need at a party!
This queso is perfect for any lonely Friday night in, a summertime bbq, or even a baby shower if you’re the lady that is all about the appetizers.
It begins by sautéing red onions and then green chilies in a pan of butter before adding flour to create a roux. Whole milk is then slowly incorporated, so it can simmer and thicken up deliciously. Then freshly grated pepper jack cheese is slowly melted into this luscious mixture until it reaches the perfect queso consistency.
Let’s get into this luscious, easy homemade queso recipe.
EASY HOMEMADE QUESO
Tools You Need
whisk
large saucepan
measuring cups and spoons
cheese grater
Ingredients | easy homemade queso recipe
For exact measurements, please see the recipe card at the end of this post.
Cheese
Milk
Butter
Flour
Red onion
Green chilies
Chili lime seasoning
How to Make Easy Homemade Queso
Grate the cheese and dice the red onion, setting aside for later.
Then melt the butter in a large saucepan, on medium heat, and saute the red onions for about 3-5 minutes, until they begin to soften.
Add in the green chillies and saute for about 2-3 more minutes; at this point the red onions should be caramelizing.
Next, using a whisk, add in the flour to make a roux. Adding flour will thicken the butter mixture, and it may clump up a bit. Use the whisk to break these clumps up. Let the roux cook, while whisking, for about 1-2 minutes.
Slowly stir in the milk and bring it all to a simmer. I pour in about ¼ a cup at a time, whisking it all smooth before adding the next ¼ cup. Repeat this until the entire 2 cups of milk are incorporated and then add in the chili lime seasoning.
Let this simmer for about 5-10 minutes, until the entire cream mixture thickens a bit. It will coat the back of a spoon when it is ready.
Now stir in the cheese to melt it into the cream mixture and immediately turn the heat down. You don’t want to cook the cheese, it just needs to be melted into the mixture.
Keep the queso on the lowest heat setting and serve warm with tortilla chips. (Add about ¼ cup of milk every 30 minutes or so to ensure it stays creamy.)
tips for success | easy homemade queso recipe
I prefer to grate a block of cheese myself because the pre-shredded kind has a weird texture since manufacturers coat the cheese shreds with a coating to prevent sticking. I’ve only made this dip using block cheese, but I’m sure it would be fine to use the pre-shredded variety if that’s what you have.
If you prefer a spicier queso, add in chopped jalapeños to the dip instead of the green chilies.
One of my biggest pet peeves is when cheese dip isn’t creamy because it’s hardened up and congealed after sitting out for too long. Keep your dip on the stovetop at the lowest setting, and slowly whisk in a little milk every 30 minutes or so to keep it creamy and dippable.
If you want to bulk this dip up with some protein, add in browned Impossible meat, plant-based chorizo, or black beans. If you’re an omnivore, add whatever meat you prefer (though crumbled meat works best), as long as it’s cooked first.
Alternatively, finely chop any veggies (think: broccoli, tomatoes, corn) to bulk it up with some fiber and micronutrients if that’s your kinda thing.
This dip is great served with tortilla chips, but some prefer eating it with fresh veggies or pouring over fries or hot baked potatoes, too. This dip is very versatile, so do as you please.
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Equipment
- 1 whisk
- 1 large saucepan
- 1 cheese grater
- measuring cups and spoons
Ingredients
- 2 cups whole milk
- 1 4-oz. can chopped green chilies
- 1/2 red onion, diced
- 1/4 cup butter
- 2 tablespoons flour
- 1 8-oz. block pepper jack cheese, grated
- 1 teaspoon chili lime seasoning
Instructions
- Grate the cheese and dice the red onion, setting aside for later.
- Then melt the butter in a large saucepan, on medium heat, and saute the red onions for about 3-5 minutes, until they begin to soften.
- Add in the green chillies and saute for about 2-3 more minutes; at this point the red onions should be caramelizing.
- Next, using a whisk, add in the flour to make a roux. Adding flour will thicken the butter mixture, and it may clump up a bit. Use the whisk to break these clumps up. Let the roux cook, while whisking, for about 1-2 minutes.
- Slowly stir in the milk and bring it all to a simmer. I pour in about ¼ a cup at a time, whisking it all smooth before adding the next ¼ cup. Repeat this until the entire 2 cups of milk are incorporated and then add in the chili lime seasoning.
- Let this simmer for about 5-10 minutes, until the entire cream mixture thickens a bit. It will coat the back of a spoon when it is ready.
- Now stir in the cheese to melt it into the cream mixture and immediately turn the heat down. You don’t want to cook the cheese, it just needs to be melted into the mixture.
- Keep the queso on the lowest heat setting and serve warm with tortilla chips. (Add about ¼ cup of milk every 30 minutes or so to ensure it stays creamy.)
Notes
- I prefer to grate a block of cheese myself because the pre-shredded kind has a weird texture since manufacturers coat the cheese shreds with a coating to prevent sticking. I’ve only made this dip using block cheese, but I’m sure it would be fine to use the pre-shredded variety if that’s what you have.
- If you prefer a spicier queso, add in chopped jalapeños to the dip instead of the green chilies.
- One of my biggest pet peeves is when cheese dip isn’t creamy because it’s hardened up and congealed after sitting out for too long. Keep your dip on the stovetop at the lowest setting, and slowly whisk in a little milk every 30 minutes or so to keep it creamy and dippable.
- If you want to bulk this dip up with some protein, add in browned Impossible meat, plant-based chorizo, or black beans. If you’re an omnivore, add whatever meat you prefer (though crumbled meat works best), as long as it’s cooked first.
- Alternatively, finely chop any veggies (think: broccoli, tomatoes, corn) to bulk it up with some fiber and micronutrients if that’s your kinda thing.
- This dip is great served with tortilla chips, but some prefer eating it with fresh veggies or pouring over fries or hot baked potatoes, too. This dip is very versatile, so do as you please.
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