Tex-Mex restaurants know the best way to make delicious queso. Make your own at home with 6 ingredients and about thirty minutes.
Jump to RecipeAnytime 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
Preparation
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.
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
Tex-Mex Queso
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
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
You can add some green chiles, cayenne pepper, red pepper flakes, chili powder, hot sauce, chile peppers, or hatch peppers.
The queso will stay good for up to 2-3 days in a sealed container.
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.
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.
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.
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.
I love this recipe. I know so many people who make queso with Velveeta, but I just can’t do it. I love real cheese.
I like that you emphasize NOT using velveeta. Most everyone seems to make their queso with this imitation cheese. Your recipe sounds better!
Very simple recipe. Gotta try it! I love Tex-Mex by the way, since I used to live in Texas!
I can’t wait to try this out. Seems so simple and looks amazing
I love my queso and nachos. It’s one of my long-time favorites.
That sounds like a delicious dip recipe to check out. My kids would love this and will have to make this soon.