The Best Queso Recipe
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The Best Queso Dip Recipe (aka Cheese Sauce) – Cheese sauce makes or breaks any nacho recipe. The Best Queso recipe is easy and flavorful, with sharp and smoky notes.
Best Queso Recipe
You say party, I say nachos… Party! Nachos! Party! Nachos!
Sorry. When we get to the end of football season, everything tends to come out in chant format.
What I meant to say, was that it would be a shame to have a Super Bowl Party and forget the spicy cheese sauce.
You’ve probably tried the 2-ingredient version with one unnamed block of highly processed cheese product and one can of tomatoes and chiles.
I’m not knocking either of these products, or the queso they make.
I’m just saying… You can do better.
This my friends, is The Best Queso Dip Recipe I’ve ever made.
Start with fresh onions, garlic and jalapeños, sautéed until soft, then add creamy half & half, smoky chipotle peppers, and three fabulous cheeses, including smoked cheddar to add a huge punch of flavor.
The reason so many people stick with said processed 2-ingredient cheese sauce is that it’s nice and smooth.
However, if you know how to thicken your queso recipe and use quality cheeses (without fillers) you can create the best cheese sauces you’ve ever tried.
This is the Best Queso Recipe, Perfect for Nachos, Burritos, and All Your Dipping Needs!
How To Make This Cheese Dip Recipe
Ingredients
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced
- 1 1/2 cups half & half, or evaporated milk
- 2 chipotle chiles, diced (canned in adobo sauce)
- 1 tablespoon cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 1 teaspoon yellow mustard
- 8 ounces smoked cheddar cheese
- 4 ounces sharp cheddar cheese
Instructions
- Place a medium-sized pot over medium heat. Add the butter, shallots, garlic, and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
How to Thicken your Cheese Sauce
The best way to thicken your homemade queso is to use cornstarch as the thickening agent instead of flour.
It can be tricky to know when to choose cornstarch and when to choose flour. But the general rule of thumb is that if you plan to cook something a longer time, use flour, and if you need your thickening agent to act quickly, use cornstarch.
Flour produces a much better flavor over time, but must be cooked quite a bit to ensure your recipe is smooth, not gritty.
Tips For Homemade Queso Dip
- In this queso recipe, there are so many bold ingredients to add flavor, so we don’t need to rely on the flour to build flavor. Cornstarch is the answer for a very smooth creamy consistency.
- It’s also important to mention that block cheese, shredded at home, produces a much better texture than pre-shredded cheese covered in additives to ward off clumping.
- Once you’ve scalded the half & half (also important for texture) keep the heat down and be patient as you slowly stir in the fresh shredded cheese.
You’ll be amazed by how rich, creamy, and zesty this smoky homemade queso sauce is.
Check the Recipe Card for Instructions on How to Make the Best Queso Recipe!
Pour this Mexican cheese dip over tortilla chips, fries, broccoli, burgers, pretzels, and corn chips yourself...
Just kidding, let’s stick to food!
Pour it over all things food, and enter cheese-lover’s heaven.
Not quite what you are looking for? Try our:
- Amazing & Easy Queso Blanco
- 3-Ingredient Beer Cheese Dip Recipe
- Smoked Queso Dip
- Hot Pimento Cheese Dip
LOOKING FOR MORE CHEESY RECIPES? TRY SOME OF YOUR FAVORITES:
Check the printable recipe card below with the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, fiber, vitamin c, and calcium percentages.
The Best Queso Recipe
Ingredients
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced
- 1 1/2 cups half & half, or evaporated milk
- 2 chipotle chiles, diced (canned in adobo sauce)
- 1 tablespoon cornstarch
- 4 ounces cream cheese, cut into cubes and softened
- 1 teaspoon yellow mustard
- 8 ounces smoked cheddar cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I am thinking of making this for my daughter’s wedding reception for around 90. Should I double or triple the ingredients?
Hi Trish,
10-11 recipes should be the right amount. Be sure to make a test batch beforehand, anytime you are making a recipe for a big event.
I made this recipe this week to go on a chili dish. It was very easy to put together and made a lot of queso. I loved the queso so much. I took the extra to work with a bag of Fritos and it was gone in minutes. I agree that the smoked cheddar added a lot of great flavor. This recipe is a keeper.
Very delicious! Thx a bunch for your work!
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I made this today for Sunday football. Mine was great but then as it cooled it was extremely oily. I always have better luck with American or Velveeta.
Thanks for this delicious recipe! Here are some of my tweaks:
1) Added 2 teaspoons of salt and 1 teaspoon pepper to pull out the flavours in the dip.
2) Doubled the amount of mustard.
3) I added the first half portion of the cheese and stirred till it melted. It was already feeling on the thick side so I took the mixture off the stove and added a splash of half & half and stirred in the rest of the cheese. Didn’t bring it back to the stove. Just let it melt together while stirring occasionally. It turned out very tasty!
I didn’t have smoked cheese so I added liquid smoke and it was amazing! Thank you for sharing, my family loves it!
definitely not what I expected for a recipe that has 90 ratings, all of which are five star. I followed the recipe to a T & it ended up extremely thick, grainy, and bland. I put in three jalapeños including all of the spices and other types of peppers and there was still zero flavor. I also put in double the amount of half-and-half in an attempt to make it more watery and it did not work at all. After one hour on the table it was practically hard. Disappointed
Sounds like you overcooked the cheese. This often happens to me. To prevent this, take the liquid mixture off the stove and then stir in the cheese. You don’t have to return the mixture to the stove. It will melt more creamy and smooth this way, slowly incorporating with the rest of the hot ingredients. I also had to add a splash of half & half to thin it out a bit and added some salt, pepper and mustard to bring out the flavours in the dip. Hope those tips help!
This was so easy to make! So cheesy and creamy. My family loved it :)
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My family loves this! I have actually merged it with my favorite mac and cheese recipe to make spicy mac and cheese. It is a hit as well
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It tastes insane!
Question – can I make this the day before and leave in the fridge?
Hi Chloe,
I’m so glad you liked it!
Sure, you can. Rewarm slowly over the stovetop. :)
How much by volume does this make. Will it fit in a 1.5 qt crock pot to keep warm during the party?
Hi Lenny!
This recipe makes approximately 2.5-3 cups, so it will fit in your small crock pot. :)
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Recipe was fantastic. I made a few adjustments because i had red onion on hand instead of the shallot. Instead of Cheddar Cheese (I was out!) I used a bunch of string cheese and i did have some smoked cheese that i had gotten from Europe! I used some whipping cream that i had in the fridge, used one cup and 1/2 cup of 1% milk, The scalding was very interesting. Had no clue about that previously. I made a chicken taco for my son using my daughters recipe which calls for queso on a pan fried tortilla, rice, cheese and meat. My son rated it EXCELLENT! Also i only had one jalepeno so no chipotle chiles. So what i’m saying is that even with changes the consistentcy and flavor were still outstanding! Thanks so much!
I want to make this, will it be just as good if I use white cheddar cheese?
Hi Janet,
We have made this recipe with lots of types of cheese. It will still taste delicious! Just be sure whatever you add is a good melting cheese.
I made this recipe tonight for supper. I had never made Queso from scratch. This is an excellent recipe. Easy to follow directions. I didn’t have Smoked cheese on hand so I used Sharp and Monterey Jack. My family LOVED it!!!!
P.s. I was afraid to add the mustard so I added a little less than the directions called for. Don’t doubt the genius that created this… add the mustard!
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This recipe was delicious! Used 1 jalapeño, smoked Gouda instead of smoked cheddar, and no mustard. Highly recommend!
Great recipe! I did not have all the ingredients on hand so I improvised a bit. No half and half so I used 2% milk (I’m sure it’s better with the cream!) I used 1 1/2 T cornstarch which I thought was needed but probably because I used the milk. No chipotle‘s or smoked cheddar so I used all sharp cheddar. I also did everything in a crockpot and adjusted to that.
I can’t wait to try it again with the chipotle’s and smoked cheddar! Thanks for sharing!
This queso is perfect to bring to a party.. everyone still talks about it
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Okay, y’all. I’m sure the readers here enjoy this extravagant recipe of cheesy richness but it shouldn’t be confused with “queso” which is a traditional, cheap Tex-Mex dish the recipe of which consists of American melting cheese because it’s cheap and has a low melting point (blocks of American cheese, white and/or yellow – NOT Velveeta unless that’s all you have), regular milk, a can of jalapenos (you chop the jalapenos up and pour the juice in – to taste). You melt the cheese, milk and jalapeno juice over a water bath then add in the jalapenos and if you want fancy then add in chopped onions, tomatoes and garlic. The canned jalapeno juice is the secret flavor ingredient that adds the spicy bite to it. I can already see the gourmets reading this page GASPING at the vulgarity of it all, but there is NOTHING gourmet about Tex-Mex. lol.
Turned out great! Modified a bit to what I had on hand. Used Chipotle Chili Pepper (actual pepper), diced onion (had not shallots), pepper jack cheese (to use up what I had on hand) and about 2 oz of cheddar cheese. Was a lighter color of course due to the pepper jack cheese. All in all delicious!
I’m from Texas. This is not queso. All you can taste is the mustard(which I actually cut back on) and the chipotle peppers. Sorry I dumped it out. 👎
Probably didn’t make it right. Hate when people from Texas say that just because they’re from there they know what good BBQ is or what good queso is or what good Tex mex. The best of any of those I’ve never had in Texas. It was quite the opposite…
Oooh I’m from Texas! Shut up you sound like a someone who peaked in high school. Good God. You think people from freaking Mexico don’t know queso like you because you’re from Texas.
It was very good. I switched the cheese amounts to lower the smokiness.
I will make this again.
Leave the mustard out? Cooking is an art, not a science.
Few recipes are etched in stone.
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I just made this for family nacho night this evening. I gotta say, I am impressed with this recipe. I have tried to make different cheese sauces in the past with a bechamel and it just never came out very good. I really like the constancy of the recipe. I wonder if this recipe in a slightly altered state would be real good in mac n cheese. Thank you for this recipe, it is going in our weekly rotation
The adobo sauce is a no-go for me. I’ll leave them out next time.
Wow, amazing! And no crazy ingredients, had almost everything on hand! :) thanks we loved it!
This was really amazing! Everyone in my family loved it!
This queso was fabulous! It was a hit at our Super Bowl party!
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I feel negligent in not commenting before on your exceptional recipes. I enjoy all of same that I have ever tried, and being a recipe collector for my own use only, of all the food blogs I follow, I am certain of all the recipes I have copied and pasted to my recipe collections, a lot were/are from your fine blog. I can’t remember dishes to cook through the week, for (the woman who must be obeyed) so I just check my lists! Thanks from a cold Nova Scotia! Cheers!
I made this today and while the flavors were delicious, the texture was grainy! I followed the recipe exactly (I thought) – any idea where I went wrong?
Hi Michelle,
Did you remember to turn the temperature down? Too much heat will cause cheese to separate instead of blend smoothly into the sauce.
That was gooooood. Great replacement for store-bought nacho sauce.
Made this tonight and it’s the best queso I’ve ever tasted. I wasn’t sure how I’d like the smokier flavor (I do love smoky cheese but wasn’t sure how I’d like it in a queso) but all the flavors blend together really well and it’s perfectly balanced. Yum!! Thank you!!!
Absolutely delicious sauce. I used it on chimichangas. Yummy!
This is awesome!!! I changed it a bit to suit the ingredients I had on hand, but not much.
So so yummy! Going on my regular Mexican rotation.
So good and creamy. No weird ingredients and we made it extra spicy with extra jalapeño. The texture is perfect.
This was delicious! I will cut the mustard in half next time though.
Damn, I went to the store with another recipe that calls for medium cheddar cheese, claiming sharp doesn’t melt as well and asking for flour instead of cornstarch.
Then I saw this recipe right below it on the google search and had to check it out because of the amazing reviews… Welp, now I have to deal with this other recipe so I don’t waste this half pound of medium cheddar hahaha… Bookmarking this for later! :)
We don’t have half and half, substituted milk and a dollop of cream, did not use cream cheese or smoked cheese turned out fine. did add a few drops of annatto to give it an orange color
So delicious and easy to make. Followed it exactly with no substitutions. Also would be easy to customize as well. The directions were clear and the notes on scalding the half and half were also really helpful. After preparing this at home I traveled about a half hour to a party and was concerned it would get lumpy or change in texture, but keeping it warm helped and it ended up not needing any added liquid at all. Everyone loved it. Great recipe, thank you for sharing!
What brand and size is your pot in the wooden thing in your last two pics? Forget the cheese! Haha! The pot looks awesome! Where did you find it and what did it cost? Do you know if it’s still available?
Hi Allie,
LOL! I think that is part of the Cat Cora cooking collection. I have no idea if they still make it, but I bet Amazon would know. ;)
Found this recipe while searching for a replacement to an old nacho cheese I used to purchase from the grocery that was called Kaukauna deli mex nacho cheese dip. They discontinued the product almost 10 years ago and I have missed it dearly up until trying your recipe. Never thought I would find a better sauce but without a doubt I surely have now.
I use a mixed variety of fresh peppers from our garden including Chocolate bhut jolokia, Tobasco peppers and mustard trinidad scorpion peppers in place of jalapeno which adds a little extra kick and smoky flavor. Your sauce is perfect and despite my small change mentioned needs no alteration. Thanks for the post you have given me a recipe to remake many more times over the years.
Do you think this could be easily made for a large crowd> Not sure if I can just multiply it by 6 to have enough for about 50 people. I’d like to make the night before and put it in the slow cooker.
Hi Cheryle,
I’ve made large batches before. Just multiply as you normally would. Warming it up slowly in a crockpot is definitely the way to go. :)
Question: can this queso sauce be stored in the fridge and reheated?
Hi Andrea,
Absolutely! I would reheat it on the stovetop over medium-low heat.
Oh wow, what a beautiful recipe. This is exactly what I was looking for, and I’m so happy you explained stuff like the corn starch. For me cooking new recipes isn’t just about the food, because I like learning new things. I was curious how to properly make nacho cheese and well…yeah this recipe looks better than I could have hoped.
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This is delicious, just made it tonight for our nachos. Thank you! Ps…it is perfect!
This truly is the best queso ever. I’ve made it a dozen times. We love it over baked potatoes with broccoli. Anyone I share this with leaves with a link to the recipe. Normally I adapt recipes to my own taste but this one is perfect the way it is.
So… The kids love it. I’m just ok with it. That said, it does have a really nice consistency. I think it’s the mustard that’s putting me off (and I’m a mustard guy). I did add a little cumin which made it a little better for me. Please do not take this review too critically. I think this is a really really nice recipe and will make it again without the mustard next time.
Thank you so much for this. I wanted traditional Rex-mex without the gross processed cheese and fillers. I really appreciate it! Yum!
Do you recommend half and half over the evaporated milk? Have you made it both ways?
Hi Joanna,
Yes, I prefer half & half. But if you go with evaporated milk, let me know what you think!
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I am very excited to try your Best Queso Cheese Sauce. Can I make it in a crock pot?
Do we use dry mustard or prepared? Thanks for posting this recipe. It looks delectable!
Hi Margaret,
It adds flavor, but is not necessary. :)
I am wondering which one– mustard in the form of dry powder found in the spice section, or the prepared mustard we use as a condiment. Thanks.
A HUGE hit! Can easily adjust the spiciness of the recipe which is nice if needed for a crowd that isn’t down for really hot stuff. Originally it was my brother in law that started making this, and being a lover of cheese dips, I instantly fell in love. Recipe was passed onto me and now this will be a snack staple in my house for the masses :)
A handy note: I buy the smoked and sharp cheeses at Costco – WAAAAY cheaper to buy here than the local grocery store!
Thank you SO much for this recipe!
So good. I made this almost every single football Sunday this last fall. It’s also a phenomenal mac and cheese sauce.
So many people said “looks like a wonderful recipe”. I have made it and after trying a few queso recipes this is the one I go back to. Many variations to it, such as adding black beans, or taco meat, but since the basic recipe is a great one, it is all good! Thanks for a great recipe!
I have been searching for a really good cheese sauce for my nachos and now it has ended. I made it once as is and it was awesome. Tonight I thought I try something different. I made the sauce but then added some taco beef to it. Then filled some scoops and topped with a little salsa. It turned out delicious. Thanks again for the recipe
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This looks so great! I’ve never seen cream cheese in a queso recipe, does the queso have a cream cheese flavor at all or does it just add a smoother consistency?
I made my own version of this because I was missing a few ingredients and had others that I could substitute in. It turned out delicious! I ended up using flour instead of cornstarch because we like our queso extra thick.
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Made your queso dip for a housewarming party last night and it was a HUGE hit!! Thanks for the recipe!! :D
Just made this sauce for nachos tonight. So good!!! This one is going in my arsenal!!!
This dip is great, however is tastes even better if left in frig over night to let all the ingredients blend together
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Hola!
Grandes recetas!
Me gustaría presentar un sitio que vende moldes de queso: http://www.moldesparaquesos.com/
Gracias,
Aline.
Stumbled across your recipe today, and made it as the cheese for a big plate of nachos. It’s was delicious!! Perfectly Spicy and so full of flavor. Everyone commented that the cheese sauce was especially good. Thank you!
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Looking to make this the center piece of my nacho buffet for my annual Super Bowl party this upcoming weekend and had a question regarding the Chipotle chilies with the Adobo sauce. Should I rinse off the peppers before dicing, or should I throw in some of the adobo sauce?
Hi Nate! You don’t need to rinse them. Just scoop out the peppers and chop away. Happy Cooking! :)
Excellent & thanks!
I’m making this for Super Bowl this year! It looks amazing! I googled California cream cheese to see what the difference was from regular cream cheese and the Urban dictionary’s definition isn’t something I’d want in my cheese sauce or ever for that matter and it makes me regret looking it up on my work pc. ;)
Hi Ashley! “California Cream Cheese” is just cream cheese made and California. Feel free to buy whatever brand of cream cheese you like! :)
Thank you so much for the tip!!
Hello all! This sauce looks amazing and I will definitely be making it for Super bowl Sunday. I also like that this recipe is a lot easier than other homemade Ve/$&&+@ recipes. I do have a question though… If I am making this to be the cheese over nachos how long will it hold? I guess what I am saying is will the sauce gelatnize while it is sitting on the nachos? I am hoping that it keeps its smoothness while on the nachos… I ask this because while at a holiday party I took home some Mac and cheese and the cheese was a cheese sauce and it definitely took on the shape of the bowl. It looked like an old school jello mold but made out of cheese I think it was made with some processed cheese sauce and I was horrified! Hope to hear from anyone! Have a good day y’all.!
Hey Melissa! It does firm up as it cools. Not to a hard state, but it’s definitely better warm. My suggestion would be to keep it warming in a crockpot and let your guests add their own cheese sauce when they are ready to eat.
Looks so good! I am having company over Sunday night but have plans during the day. Is it possible to make this in advance and just reheat it in the microwave?
Thanks!
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This sauce is so delicious! I didn’t have smoked cheese but wanted that smoky flavour so I added some smoked paprika when I added the mustard. Wow! What a delicious flavour! Also, the next day, I added shredded chicken with the leftover sauce and served it on toasted english muffins. Thank you so much for this delicious recipe.
So glad you liked it Pat!! :)
This looks amazing! I’m assuming it would be good over enchiladas too?
Hi,
This sounds really yummy i’d liek to make it. I’m not from the States so don’t really know what is meant by “half and half” is that cream? What could I use that they sell in Europe?
cheers,
Sita
Hi Sita, It’s sold here as half cream and half whole milk. So you can use equal parts of both. :)
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Oh my goodness! Very delicious recipe :)
how much cheese sauce does this recipe make (in cups)? i see it says 6-8 servings but not sure what a serving size is? i am making it for a crowd so want to double it enough to feed everyone!
Thanks!!
Hi Keri, I makes just a little less than 3 cups. Hope that helps!!
Sounds great – but I think it would be even better if WISCONSIN cheeses were used instead…just saying! haha! Thanks for the recipe. I will surely be making this. And Go Packers!
Hi, I live in Switzerland and I’ve been craving queso since the last time I left america! So of course I was super excited to find your recipe but I do have a few problems. Since the swiss have they’re own good cheese they seem to think nobody wants cheddar. Luckily I found a store which sells one kind of cheddar. I have no clue what kind it is. I also found something called “sandwich cheese” it’s cut in slices and probably for burgers or stuff like that, it doesn’t actually look or taste like real cheese but that’s what I think about most the cheeses I ate over there (sorry missouri). What would you say? Can I use them to make a cheese dip? Or do you happen to know a cheese that I can use and that I can buy over here? Maybe Gouda?
Thanks for the recipe again, I hope I’ll be able to make it!
how long will this keep for? can i freeze it?
(i just made this for irish nachos and they were amazing!!!)
Hey Lauren, It will keep for up to a couple weeks, well wrapped in the fridge. I wouldn’t try to freeze it though. It changes the texture of cheese.
This was by far one of the most delicious recipes for queso I have had in a long time. Combining the shredded cheeses along with the cream cheese rather than the processed block of who knows what….was a pleasant surprise and the smokiness was delightful. We enhanced the already delicious recipe by adding ground brisket/sirloin tips. Yummy Yummy yummy!!!!! Thanks for the recipe.
And now it’s the best sauce that I make, too! It wasn’t spicy enough for us uringthe first go around, but today I left seeds and veins in one of the jalapenos and it’s just what we needed! Thank you!
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Could this be made a day in advance and reheated? It looks delicious!
This sounds so yummy! Can it be made ahead and reheated before serving?
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I’ve made this queso several times and its now my go-to for our nacho nights and prices. Love love love this!!!
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I’m looking for a sauce like the Nacho Cheese sauce you’d get in the big can at Costco. Is this recipe similar in texture and taste? Thanks in advance!
having a hard time finding smoked cheddar will it be okay with regular cheddar?
Hi Vicki, Yes! You could also add a little cumin or smoked paprika to get a bit of that smoky flavor.
That sauce looks stunning! I am craving for a huge bowl of that sauce and a huge pack of chips right now!
Is this great for dipping? Want to leave it out for a party for guests to grab some to dip with…
Awesome recipe!
How does this store for leftovers? Can I keep it in the freezer/fridge then reheat on the stovetop?
Thanks
Wow, I am so making this for my hubby!!! It’s been pinned to my pinterest!
I made queso the other night and I kept thinking there has got to be an alternative to just velveta, sour cream and rotel??? Thank you!
I just started following you, pretty please follow me as I just got started on my blog and need some love!!
On bloglovin I am here! http://www.bloglovin.com/amykiddwalker
Much love,
Amy Walker
xxoo
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I adore this :) always ready to try a new cheese recipe!
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this looks fantastic!!! I’m also on the lookout for a great queso recipe, but after I find/make one, it’s always gets chunky and lumpy and nasty within a few minutes. So I also revert back to the jar, or that overly processed block of yellow cheese-wannabe.
I’m definitely going to try this one! Thank you for sharing.
Confused by the 2 tsp yellow mustard. Are you referring to the spice or mustard you get out of the fridge? When do you add it as I don’t see it in the directions?
My bad. I see it in the directions now.
This sounds just perfect. I’ve been in need of a good queso that doesn’t used processed cheese food. My kids will be thrilled!
Delicious sauce
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oh my word, Sommer! That looks and sounds amazing! I may whip some of this up for the Big game this weekend to go with our fajitas! That bowl is darling, love it!
thanks for your answer to Nichole – I was wondering about California cream cheese myself and googled it. Their answer was ‘cocaine’!
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I was directed to your site from the Recipe girl blog – I am adding you to my favorites!
My kids are going to love this beef and cheese nachos for the weekend!
This could be a dumb question, but what are you meaning when you use “California” half n half, cream cheese, and smoked cheeses? I see you have evaporated milk in parentheses next to the cream, would you use that in place of the cream if you don’t have the “California” cream? I am so excited to make this, been on the hunt for a good queso for a long time, and want to make sure I use the right ingredients!
Hi Nichole, not a dumb question. I like to support the CA dairy farmers because they have such high standards for their dairy products. Use whatever brand of half & half you like. :)
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I can see this could very well be the best!
That looks frickin awesome! Seems like perfect timing stumbling upon this recipe…Superbowl is right around the corner and this would be a perfect snack for game day. Thanks for sharing it.
We do Mexico day now-and-then. I wish I could say I’d pair a wine with this, but it’s screaming MARGARITA!
Cheers
Matt
http://agoodtimewithwine.com
best nacho sauce I can drink!
lol, kidding, but you know I would…
Whoa- LOVE!
love the tip on whether to use corn starch or flour as a thickening agent – I always get confused abt which is best!! this dip looks awesome Sommer!
Ohhhhh yes! I need this STAT!
Yay for queso without that processed cheese in it!
This looks like the perfect cheese sauce… love how creamy it is!
Looking at these photos is making me very snacky!
I can’t wait to find some decent jalapenos. This one is a sure thing!
Thanks :)
OH THE TORTURE! Seriously, queso is such a magically delicious thing and I can’t get enough of it (especially after our trip to Austin). Looks awesome!
My husband LOVES queso but I refuse to buy that unnamed processed cheese block! Is there anyway that you could do this in a crock pot?
Well, you need to saute the veggies and scald the half & half first, but then you might be able to dump it all into the crockpot and stir it up later. But I haven’t tried this, so I can’t be certain.
Home made is always better! This will be a fun treat to nibble on this weekend.
I love smoked cheese and I believe that this is the best queso!
This looks so amazing!! Wish I had some right now!
Oh lordy. This looks a.maz.ing. Vegan January is just killing me! Come Saturday I will DIVE into this :D
I hear ya! We’ve had cleaning eating month as well, but there was a moment or two when molten cheese snuck it’s way into the house. Not sure how that happened. ;)
This looks ridiculously delicious! I absolutely adore queso!
Oh how I love this dip!! It is my weakness..
You don’t have to sell me! I love all the smoky flavours you have here.
My 11 year old would inhale this stuff. It combines his favorites cheese and hot. Can’t wait to make it! Pinning.
I feel it is my duty as a Texan to test this recipe over and over and over. Yum!
Russell, I’ve spent a fair amount of time in Texas. (Grew up in OK.) I think you will approve!
Well, this just made my Monday more tolerable!! Bring on the cheese, yo!
who can argue with spicy liquid cheese!? looks delicious Sommer!
Oh this sauce looks luscious!!
Cheese sauce is so good but is totally the devil. I cannot stop eating it! haha
Ha! That’s why you need to make it when lots of people are coming over. :)
Who on earth could not love this?? Oh my gosh, it looks simply incredible!
Yes yes yes! Three cheers for real cheese! Love the cornstarch idea too. GENIUS.
Ahhhh! You’re killing me with this picture. Love cheese. Then again, who doesn’t?!! :)
Great game day food!
Oh, I HAVE to try this! I’ve never thought of cornstarch for a cheese sauce before. Brilliant! Do you use it for mac and cheese or do you stick with flour for that?
Karly, YES, I’ve make it both ways, but using cornstarch in Mac and Cheese helps it to stays saucy, instead of firming up.
You’re killing my diet… I will spend my cheat day with Srachia pretzels and this queso!!!
Sorry… ;)
Love the smoked cheese in your queso Sommer – sounds fabulous!
Who doesn’t love queso?!! Yours looks perfect! Bring on the game day eats!
Do you put 2 cans of diced chiles in adobo sauce? Or 2 chiles pulled from the can and diced?
Hi Kelly,
Just 2 individual chiles from one can. They are spicy! :)
That cheese sauce looks so good!