1. Heat the butter in a large skillet over medium heat. Add the onion, jalapeños, garlic, cumin, and a pinch of salt. Cook until the onion is fragrant, about 5-10 minutes. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted.
2. In a bowl, toss together the shredded cheese with the flour. Little by little, add the cheese to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers.
3. Serve the queso warm topped with salsa and avocado. Use chips for scooping. EAT.
White Queso Dip Recipe
Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine. Once simmering (bring to JUST before boil…when it starts bubbling up the sides it's ready), reduce heat to low immediately.
Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.
Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.
If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
Top with cilantro, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy!
How do you make Queso with real cheese?
The trick to making Queso with real cheese is to use a combination of cornstarch and evaporated milk. NOT CONDENSED MILK. This is a trick I learned from the food geniuses at Serious Eats. If you’re into the science behind it you can check out the article on Smooth, Stable Cheese Sauces. Report this ad
This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
Featured in: The Easiest Way to Make Cheese Dip
Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
Queso Dip made with all natural ingredients but all the smooth and creamy cheese dip that's perfect for your favorite dip or nachos! Ingredients
Note: click on times in the instructions to start a kitchen timer while cooking.
Add butter to the cast iron skillet on medium heat until melted before adding in the flour and whisking for 1 minute.
Add in the milk slowly while whisking and keeping the mixture smooth for 3-4 minutes before adding in the tomatoes, chiles, cheddar cheese and jack cheese until the mixture is completely combined and smooth (except for the chunks of tomato and chiles).
This Homemade Nacho Queso Dip blows away any store-bought cheese dips. No processed anything here. Just real, natural ingredients that taste unbelievably delicious! A surprise ingredient keeps this dip smooth and velvety for days.
Off heat, place all ingredients in a medium saucepan and stir to combine well. Be sure cornstarch is fully dissolved. Turn heat on medium and stir until mixture is completely melted and smooth. Adjust seasonings to taste, if needed. If needed, thin out sauce with a splash of milk and whisk to incorporate.
Keep sauce warm to serve (a small fondue pot or occasional microwaving/stirring will do the trick.) Sauce will thicken some as it cools but should remain soft.
Yield: 1 cup dip
Combine Velveeta, evaporated milk and green chiles in a microwave-safe bowl. Microwave on half power, one minute at a time, stirring after each minute, until completely melted and combined.
You can also make this on the stovetop, heating on medium heat and stirring until cheese is melted.
Transfer into a dipping bowl, and garnish with onion, cilantro, and hot sauce.
If you are adding the guacamole, you can either scoop it into a ball and put it in the bottom the dipping bowl and pour the queso dip on top. Or, you can drop it in from the top and then garnish afterward.
This recipe doubles, triples, quadruples… very nicely. Notes
You can also add salsa to this recipe- either from a can or homemade. I would add it when you add the green chilies.