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.

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.

Homemade Queso with Real Cheese 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.

Homemade Queso with Real Cheese Leftovers

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

Recipe

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

5 from 8 votes

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

• Cast Iron Skillet

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.

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.

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• Sheet Pan Nachos
• 5 Layer Bean Dip
• Chicken Enchilada Skillet