Tortilla chip being dipped in Tex-Mex Queso from a dark bowl surrounded by tortilla chips on a dark surface (with logo overlay)

Tex-Mex Queso Recipe without Velveeta

Tex-Mex restaurants know the best way to make delicious queso. Make your own at home with 6 ingredients and about thirty minutes.

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Anytime we go out to eat, I have one of two appetizers, depending on the restaurant. For me, it’s either fried mozzarella or chips and queso. Over the years, I’ve tried making a few different types of queso and they are all delicious in their own way. But this time, I set out to try to make it as close to my two favorite Tex-Mex restaurants: Tijuana Flats in Orlando and Iguana Joes in Houston. They have slightly different queso recipes, but the texture and flavor are very similar.

There are so many ways to make queso, and I’ve tried a few. If you are looking for a queso dip with ground beef in the slow cooker, try the chili nacho dip. For classic queso, try this recipe for homemade queso. Or, if you are looking for a cheesy dip with beans, you can make a 5 layer bean dip.

While you can use another kind of cheese, you should always have cheddar cheese. I chose white American cheese this time to offset the cheddar cheese. We had so much canned chili leftover from making chili dogs at a scout campout, it was easy to grab one of those to toss in with the salsa for this cheese dip recipe. It is similar in flavor to a chili con queso, but the chili is not as strong since there’s more cheese sauce than chili in this recipe.

Depending on your tastes, you can also add green chiles, diced white onion, cayenne pepper, and green onions or fresh cilantro to garnish. If you like a queso that’s more chunky, try switching the salsa for pico de gallo to get your perfect consistency.

No matter how you make it, it’s important to use real cheese if you want it to taste like your favorite Mexican restaurant. Many queso recipes will use Velveeta cheese but I don’t like how processed that is and avoid it when we can. I like to put the tortilla chips in the oven for just a little bit to make them warm, just like when eating out. You can purchase the sliced white American cheese either in a prepackaged portion or from the deli counter for an even fresher taste.

Make sure, no matter which brand of cheese you purchase, you don’t get it shredded. Packaged shredded cheese doesn’t melt the same because of the anti-caking agent in it.

Whether you are looking to recreate queso from a good Tex-Mex restaurant, serve it as a side for taco night, or have an appetizer while watching football games, this queso is sure to please a crowd!

Tex-Mex Queso Step by Step

Ingredients

  • 16 oz sliced white American cheese
  • 8 oz mild cheddar cheese
  • 8 oz chunky mild salsa
  • 15 oz chili, canned
  • 8 oz sour cream
  • 1 tsp chili powder, adjust to taste
  • Tortilla chips
Ingredients for tex-mex queso in small bowls on a dark surface

Preparation

Cube both of the cheeses.

Cubed yellow and white cheese on a bamboo cutting board on a dark surface

Melt both kinds of cheese over low heat, stirring constantly and scraping the bottom of the pan often to prevent the melted cheese from sticking and burning.

Melted cheese in a large stock pot on a dark surface

Add all of the other ingredients.

Stir constantly for about 10 minutes until heated through and combined.

Tex-mex queso in a large stockpot on a dark surface

Serve with your favorite warm tortilla chips.

Tortilla chip being dipped in Tex-Mex Queso from a dark bowl surrounded by tortilla chips on a dark surface (vertical)

Tex-Mex Queso Leftovers

Storage: Store any leftover Tex-Mex queso in an airtight container in the refrigerator. It will keep for up to 2-3 days. You may see some separation, but it will combine again when heated.

Reheating: The best way to reheat the queso is in a pot over low or medium heat. You want it to just get warmed through. Stir constantly so it doesn’t stick to the pan.

Freezing: Freeze queso in a sealed freezer container with a bit of room at the top for expansion. Frozen queso will last for about 4-6 months in the freezer. To thaw, move to the refrigerator, then heat in a saucepan until warm.

Recipe

Originally Published On: December 26, 2022

Tortilla chip being dipped in Tex-Mex Queso from a dark bowl surrounded by tortilla chips on a dark surface

Tex-Mex Queso

Tex-Mex restaurants know the best way to make delicious queso. Make your own at home with 6 ingredients and about thirty minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course:
Appetizer
|
Side Dish
|
Snack
Cuisine:
American
Diet
Gluten Free
Keyword:
American cheese
|
cheddar cheese
|
cheese
|
chili
|
chili con queso
|
queso
|
queso dip
|
texmex
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Meat:
Beef
Cooking Method:
One-Pan Meals
Servings: 10
5 from 9 votes

Ingredients

  • 16 oz white American cheese (sliced)
  • 8 oz mild cheddar cheese
  • 8 oz chunky mild salsa
  • 15 oz chili (canned)
  • 8 oz sour cream
  • 1 tsp chili powder (adjust to taste)
  • Tortilla chips

Recommended Equipment

Instructions

  • Cube both of the cheeses
  • Melt both kinds of cheese over low heat, stirring constantly and scraping the bottom of the pan often to prevent the melted cheese from sticking and burning
  • Add all of the other ingredients
  • Stir constantly for about 10 minutes until heated through and combined
  • Serve with your favorite warm tortilla chips

Notes

Nutrition facts does not include tortilla chips
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Nutrition Facts
Tex-Mex Queso
Amount Per Serving (0.5 cup)
Calories 330 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 81mg27%
Sodium 1069mg45%
Potassium 305mg9%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 15g30%
Vitamin A 1370IU27%
Vitamin C 62mg75%
Calcium 670mg67%
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.

Tex-Mex Queso FAQ

What are good things to add to the queso for more spice?

You can add some green chiles, cayenne pepper, red pepper flakes, chili powder, hot sauce, chile peppers, or hatch peppers.

How long does queso last in the fridge?

The queso will stay good for up to 2-3 days in a sealed container.

How do I reheat the queso?

You can reheat queso in a crock pot, in the microwave, or in a saucepan over low heat. I prefer the saucepan since it’s quick but doesn’t compromise the great taste.

Is queso safe when pregnant?

Because this queso recipe is made with American cheese and cheddar cheese, those are both kinds of cheese that are considered safe for pregnancy. Always check with your physician, though, for medical advice. You have to be more careful of white queso dip as it’s usually made with queso fresco which is a soft cheese.

Is queso gluten-free?

This will vary based on your ingredients, especially the canned chili. In general, the queso itself is gluten-free. Make sure you purchase a tortilla chip that is safe to eat.

What is the best cheese for queso?

Unless you are making a white cheese dip, you’ll want to have good cheddar cheese. I prefer sharp cheddar, but you can get a milder cheddar if you prefer. Besides the cheddar, it comes down to preference. You want one that will melt easily and complement the cheddar flavor. That’s why I used cheddar and white American cheese but another good option would be Monterey Jack cheese.

19 thoughts on “Tex-Mex Queso Recipe without Velveeta”

  1. I love trying new appetizers when I go out to eat, but like you, I have a few go-to favourites for Tex-Mex restaurants. Your quest to replicate the queso recipe from your two favourite restaurants is impressive! I appreciate the variety of queso recipes you shared, and it’s great to know that there are so many options. I agree that using real cheese is essential for the taste, and I love the idea of warming up the tortilla chips. Thank you for sharing your journey to perfecting the ultimate queso recipe!

  2. 5 stars
    Thank you for sharing this Tex-Mex Queso recipe without Velveeta! It’s great to have an alternative option that avoids processed cheese. Your clear instructions made it easy to follow. Yum!

  3. I don’t really like Velveeta, so it is nice to find an alternative. Your recipe also allows for a nice spicy kick! Will have to try this recipe.

  4. 5 stars
    Ooooh, yummertz! I just served nachos with dips to my guests last week — and I extremely enjoyed the store-bought cheese ones. I haven’t tried making a dip myself, this looks fun to do.

  5. Catherine Shane Cabuhat Rojo

    5 stars
    This looks easy and quick to prepare. It would be the perfect snack while watching movies with our kids, yay!

  6. Bedabrata Chakraborty

    5 stars
    I have never tried queso before but your recipe makes it look so easy. I am going to try this soon! Also, glad you suggest reheating on flame. We are so addicted to the microwave that we have forgotten this healthy age-old process!

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