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

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

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

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 and real ingredients.

My recipe uses a mixture of real cheddar cheese and Monterey Jack cheese. You can also use any other type of cheese that you prefer. If you want a dip with more of a spicy kick to it, try subbing pepper jack cheese for the Monterey jack cheese and adding some chili powder, poblano pepper, or serrano pepper.

The best way to make this homemade queso recipe is in the cast-iron skillet which was great for having it ready quickly. Otherwise, a small crockpot 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. It’s also a great option for a game day appetizer or a Cinco de Mayo meal. 

Homemade Queso with Real Cheese Step by Step

Ingredient List

  • 16 oz sharp cheddar cheese (cubed)
  • 16 oz Monterrey Jack cheese (cubed)
  • 2 oz cream cheese
  • 1 cup Rotel tomatoes with green chiles
  • 1/2 cup whole milk
  • Tortilla chips

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. Pre-shredded cheese from the grocery store 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

Preparation

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

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

Garnish with sliced jalapeños, diced tomatoes, green onions, or sour cream, if desired. Serve immediately with your favorite 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)

Homemade Queso with Real Cheese Leftovers

Storage: Leftover queso can be stored in an airtight container in the refrigerator for 3-4 days. 

Reheating: Reheat the queso on the stove top in a small saucepan over medium heat stirring often. Add a splash of milk as needed to thin out the cheese. 

Recipe

Originally Published On: January 6, 2021

Last Updated On: June 28, 2023

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 easy appetizer any time of the day.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course:
Appetizer
Cuisine:
American
Diet
Vegetarian
Keyword:
cheddar cheese
|
cheese
|
monterey jack cheese
|
queso
Dietary Needs:
Egg-Free
|
Nut-Free
Cooking Method:
One-Pan Meals
Servings: 4 cups
5 from 8 votes

Ingredients

  • 16 oz sharp cheddar cheese (cubed)
  • 16 oz Monterey Jack cheese (cubed)
  • 2 oz cream cheese
  • 1 cup Rotel tomatoes with green chilies
  • 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 482 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g115%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 116mg39%
Sodium 742mg31%
Potassium 178mg5%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 2g2%
Protein 28g56%
Vitamin A 1159IU23%
Vitamin C 3mg4%
Calcium 859mg86%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

23 thoughts on “Homemade Queso with Real Cheese”

  5. aisasami

    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.

    Reply
    1. Stephanie

      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.

      Reply
  9. Rosey

    Cubes are my favorite to just snack on too, but that’s a good tip about the melting. I do love me a good queso and if it’s homemade, even better!

    Reply
  11. Clarice

    OMG! This looks really delicious. I am totally drooling right now by simply looking at the photos. How much more if I can smell this. Thank you for sharing the recipe. Will definitely try making this.

    Reply

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