You can easily make homemade queso with real cheese in a cast-iron skillet for a delicious appetizer any time of the day.Jump to Recipe
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.
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.
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.
Reheat leftover queso on the stovetop. Add a bit more milk as needed to thin out the cheese.
Originally Published On: January 6, 2021
Homemade Queso with Real Cheese
- 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
- 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
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.