Want to get the party started? Put out a pot of queso. Studded with tomato, jalapeño, and cilantro, this warm and creamy cheesy dip is a classic party food for a reason—we’ve yet to meet anyone who can resist loading up a chip (or two). Keep reading on for how to make our best-ever version of this classic appetizer:
How to make the best queso:
Here at Delish, we swear by the power (and flavor) of real cheese and fresh veggies, so while the OG queso may have contained processed cheese and canned tomatoes and chiles, this version uses fresh ingredients coupled with a few key pantry staples to create a dip that tastes bright and vibrant, while still maintaining the luxurious, creamy, non-gritty texture of the original. Chef and food writer J. Kenji López-Alt was our muse here: In his deep-dive into nacho cheese sauce, he discovered that melting cheese into a base of evaporated milk and cornstarch resulted yielded a sauce with the perfect thick, velvety texture—a sauce that wouldn’t separate, even when it was cooled and reheated again and again. Home kitchen magic.
The key to smooth queso:
Completely dissolving the cornstarch in a little evaporated milk off the heat is crucial to making sure it will incorporate smoothly into the sauce without clumping. Once that slurry of cornstarch and milk has been whisked into the pot, boiling the sauce for at least 1 minute ensures that the power of the starch will be fully activated. Just be sure to take the sauce off the heat before melting in the cheese. If you boil cheese aggressively, there’s a good chance it will split, regardless of that magical evaporated milk base.
The best cheese for queso:
When it comes to cheese, we found that two parts cheddar to one part Monterey Jack gives us the ultimate balance of sharpness and creaminess. If you want to explore other possibilities, you could also substitute the Monterey Jack for colby Jack or pepper Jack; you could even throw in a little Swiss. Just keep in mind that some cheeses are divas with BIG personalities that might interfere with the queso vibes—we wouldn’t verge too far from the basics.
Did you try making this? Let us know how it went in the comments!
Want to get the party started? Put out a pot of queso. Studded with tomato, jalapeño, and cilantro, this warm and creamy cheesy dip is a classic party food for a reason—we’ve yet to meet anyone who can resist loading up a chip (or two). Keep reading on for how to make our best-ever version of this classic appetizer:
How to make the best queso:
Here at Delish, we swear by the power (and flavor) of real cheese and fresh veggies, so while the OG queso may have contained processed cheese and canned tomatoes and chiles, this version uses fresh ingredients coupled with a few key pantry staples to create a dip that tastes bright and vibrant, while still maintaining the luxurious, creamy, non-gritty texture of the original. Chef and food writer J. Kenji López-Alt was our muse here: In his deep-dive into nacho cheese sauce, he discovered that melting cheese into a base of evaporated milk and cornstarch resulted yielded a sauce with the perfect thick, velvety texture—a sauce that wouldn’t separate, even when it was cooled and reheated again and again. Home kitchen magic.
The key to smooth queso:
Completely dissolving the cornstarch in a little evaporated milk off the heat is crucial to making sure it will incorporate smoothly into the sauce without clumping. Once that slurry of cornstarch and milk has been whisked into the pot, boiling the sauce for at least 1 minute ensures that the power of the starch will be fully activated. Just be sure to take the sauce off the heat before melting in the cheese. If you boil cheese aggressively, there’s a good chance it will split, regardless of that magical evaporated milk base.
The best cheese for queso:
When it comes to cheese, we found that two parts cheddar to one part Monterey Jack gives us the ultimate balance of sharpness and creaminess. If you want to explore other possibilities, you could also substitute the Monterey Jack for colby Jack or pepper Jack; you could even throw in a little Swiss. Just keep in mind that some cheeses are divas with BIG personalities that might interfere with the queso vibes—we wouldn’t verge too far from the basics.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
4
serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 584
Directions
-
- Step 1
In a large skillet over medium heat, heat oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more.
- Step 2Meanwhile, in a small bowl, stir cornstarch and 1/4 cup milk until smooth.
- Step 3Add paprika and remaining milk to skillet. Bring to a boil over medium-high heat, stirring constantly. Briefly whisk cornstarch mixture to ensure it’s incorporated and pour into skillet. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring frequently, until mixture is thickened, about 2 minutes.
- Step 4Remove from heat. Add cheddar and Monterey Jack cheese and stir until melted and incorporated. Stir in tomatoes, cilantro, and lime juice; season with remaining 1/2 teaspoon salt, if needed.
- Step 5Top with more tomatoes and cilantro, if desired. Serve warm with tortilla chips alongside.
- Step 1
Related Video: Jalapeño Popper Dip
