Homemade Queso Recipe
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.
Why We Love This Homemade Queso
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 velveeta cheese and Rotel, which features tomatoes and green chiles. I’m not knocking either of these products, or the queso they make. Let’s be honest, it is delicious in its own way.
But I do believe we can make even better-tasting queso with real cheese! And 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, that tastes authentic and super fresh.
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.
Ingredients for Homemade Queso
- Butter – to sauté the shallot, garlic and jalapeño peppers
- Shallot – finely diced
- Garlic – freshly minced
- Jalapeños – deseeded and diced
- Half & Half – or evaporated milk will do the trick
- Chipotle chiles – use the ones that are canned in adobo sauce for a smoky flavor
- Cornstarch – to thicken things to creamy perfection
- Cream cheese – cut into cubes and softened
- Yellow mustard – to balance the flavor with a little tang
- Smoked cheddar cheese – for a slightly smoky flavor
- Sharp cheddar cheese – if you don’t like the smoky flavor, use all sharp cheddar cheese
This is the Best Queso Recipe, Perfect for Nachos, Burritos, and All Your Dipping Needs!
How to Make Homemade Queso Dip
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.
Serve with chips, or on top of nachos, burritos, or enchiladas!
How to Thicken Queso Dip
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 for 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.
Recipe Variations
- Peppers: I chose to use jalapeño pepper and chipotle chile peppers here. If you prefer a less spicy option, you can opt for canned hatch green chiles instead!
- Cheeses: If you don’t like smoky-flavored cheese, you can opt for all sharp cheddar cheese, or throw in some other options like pepper jack, or white American cheese!
- Seasonings: For a dash of extra spice, try adding a little bit of cayenne pepper! You can also add garlic powder in addition to the fresh garlic for a deeper savory flavor. No need to add salt here since there is salt in the cheese!
Frequently Asked Questions
Some people have trouble with their queso dip solidifying after it cools. The cornstarch in this recipe should help to stabilize the sauce and keep it in liquid form even after it cools. Then you can reheat it easily to use again!
The possibilities are truly endless. You can pair this cheese dip recipe with tortilla chips and fresh veggies and call it a day. Or, you can use it to enhance a variety of different meals such as Mexican sopes, chicken burrito bowls, tacos, or even enchiladas!
Check the Recipe Card for Instructions on How to Make the Best Queso Recipe!
Looking for More Delicious Dips? Be Sure to Also Try:
- Amazing & Easy Queso Blanco
- 3-Ingredient Beer Cheese Dip Recipe
- Smoked Queso Dip
- Hot Pimento Cheese Dip
- Baked Brie Bites
- Fresh Ricotta Cheese
- Creamy Sausage Cheese Dip
- Homemade Cheese Spread
Check the printable recipe card below with the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, fiber, vitamin c, and calcium percentages.
Homemade 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.
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!