Woman's hand dipping a tortilla chip in homemade queso in a cast-iron skillet with chips behind all on a wooden surface (with logo overlay)

Homemade Queso with Real Cheese

You can easily make homemade queso with real cheese in a cast-iron skillet for a delicious appetizer any time of the day.

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Cheese is one of my weaknesses. I love cheese. Therefore, I also really enjoy queso. But I don’t like eating processed cheese (or anything processed) and a lot of recipes call for processed cheese. I prefer to make my homemade queso with REAL cheese.

My recipe uses a mixture of cheddar cheese and Monterey Jack cheese. I made this in the cast-iron skillet which was great for having it ready quickly. Otherwise, the slow cooker is a great option if you want to let it slowly cook throughout the day. Just make sure you stir now and then while the cheese is melting.

The homemade queso is great for all your TexMex meals such as Sheet Pan Nachos and 5 Layer Bean Dip or to eat with chips as a snack.

Step by Step

Why Cubed Cheese?

Cubed cheese melts much better than shredded cheese or full blocks of cheese. When you cut it into cubes, you are keeping it closer to the same size. Shredded cheese tends to have a lot of different sizes which means it doesn’t melt evenly.

Ingredients for homemade queso in stainless steel bowls on a wooden surface

Heat a cast-iron skillet over medium heat and add the cheddar cheese, Monterey jack cheese, and cream cheese. Stir frequently until melted.

Melted cheese in a cast-iron skillet on a wooden surface

Mix in the Rotel tomatoes. Add the milk, as needed, to thin the queso.

Melted cheese with rotel tomatoes in a cast-iron skillet with chips all on a wooden surface

Serve immediately with tortilla chips.

Woman's hand dipping a tortilla chip in homemade queso in a cast-iron skillet with chips behind all on a wooden surface (vertical)

Leftovers

Reheat leftover queso on the stovetop. Add a bit more milk as needed to thin out the cheese.

Recipe

Originally Published On: January 6, 2021

Woman's hand dipping a tortilla chip in homemade queso in a cast-iron skillet with chips behind all on a wooden surface

Homemade Queso with Real Cheese

You can easily make homemade queso with real cheese in a cast-iron skillet for a delicious appetizer any time of the day.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course:
Appetizer
Cuisine:
American
Keyword:
cheddar cheese
|
cheese
|
monterey jack cheese
|
queso
Dietary Needs:
Egg-Free
|
Nut-Free
Cooking Method:
One-Pan Meals
Servings: 4 cups

Ingredients

  • 16 oz cheddar cheese (cubed)
  • 16 oz Monterey Jack cheese (cubed)
  • 2 oz cream cheese
  • 1 cup Rotel tomatoes
  • 1/2 cup milk
  • Tortilla chips

Recommended Equipment

Instructions

  • Heat a cast-iron skillet over medium heat and add the cheddar cheese, Monterey Jack cheese, and cream cheese
  • Stir frequently until melted
  • Mix in the Rotel tomatoes
  • Add the milk, as needed, to thin the queso
  • Serve immediately with tortilla chips

Notes

For spicier queso, sub pepper jack for Monterey Jack cheese
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Nutrition Facts
Homemade Queso with Real Cheese
Amount Per Serving (0.5 cup)
Calories 474 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g120%
Cholesterol 119mg40%
Sodium 685mg29%
Potassium 131mg4%
Carbohydrates 2g1%
Sugar 2g2%
Protein 29g58%
Vitamin A 1124IU22%
Calcium 856mg86%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

10 thoughts on “Homemade Queso with Real Cheese”

  1. What happens if there isn’t cubed cheese? Japan isn’t too big on cubed cheese, more like shredded. Fancier cheeses (and more expensive cheeses) are sold in bricks or pie slices, which is easy to make into cubes.

    1. You can purchase the cheese in a brick and cut it up yourself. That’s what I did for this recipe. It’s expensive to buy it pre-cubed. But, shredded will work, it just may not melt as uniformly as cubes.

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