Today I have a treat for all of the Texas expats! For many years I have been on the ultimate journey to create the perfect tex mex queso, a bowl of cheesy deliciousness that I love to have with my chips and salsa.
So we all know this is just a big bowl of cheese, right? I say I make it only for special occasions, it is a massive hit at parties, but since I originally published this recipe over a year ago (as of this writing) I’ve found myself making it again and again. It’s so good, it is definitely worth my thunder thighs.
Please heed this warning: do not, do not use Velveeta. To really get the most out of this recipe, I recommend getting your cheese from the deli counter.
I also learned a neat trick a few months ago about determining the level of heat in a jalapeno. For a milder pepper, you want a green, smooth surface. The more striations (dry, brown, veiny looking things, like stretch marks) on the pepper, the hotter it will be.
I used a rather hot jalapeno in this dip, but that is just my taste and I found that it did not overpower the cheese at all.
It actually brought a really nice flavor! Check out this link for more information on choosing peppers. The same theory can be applied to watermelons too, FYI. The more striations, the sweeter it will be.
This Tex Mex Queso is excellent for any party, football spread, or just pairing with a fajita night! I love it and I hope you do too!
Here are some of my other awesome Tex Mex recipes to round out your meal or party!
PS – Can you tell I love Tex Mex?
Until next time. x
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Tex Mex Queso
Tex Mex Queso
The BEST Tex Mex Queso – made WITHOUT Velveeta and Rotel. This recipe is just like what you find in restaurants.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
Ingredients
- 1TB canola or vegetable oil
- 1/2 large white onion, diced
- 2 jalapenos, diced
- 1 c. half and half
- 1 lb yellow american cheese, sliced from the deli counter
- handful of chopped fresh cilantro (about 10-15 sprigs)
- 1/4 c. pico de gallo (optional)
Instructions
- Heat the oil in a medium saucepan on medium-high heat. Add the onion and jalapeno and saute until the onion is soft and translucent.
- Pour in the half and half and reduce the heat to medium-low. Tear your cheese slices into smaller portions and gradually add them to the pot, stirring constantly. Do not add more cheese until the previous slices have already mostly melted and combined. Add more half and half to achieve your desired consistency. I prefer mine a little thicker.
- Stir in the cilantro and serve immediately.
- Garnish with fresh pico de gallo (optional)
Notes
If you’d like to make this in a crock pot, saute the onion and jalapenos as stated above then add everything – half & half, cheese, onion and jalapenos to the slow cooker and cook on high for 2 hours. Stir every 30 minutes – 1 hour. After 2 hours turn it down to warm and stir in the cilantro and pico de gallo.
I love the heat the whole jalapenos bring. If you prefer a mild queso, core them.
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Originally published May 27, 2016
Michelle says
I use sausage in my cheese dip. It is good!
Lauren says
Delicious!! Brings the taste of home to Arkansas 🙂
★★★★★
Summer says
I am excited to try this recipe this week for a youth group! I read some comments about adding meat. Do I need to alter the amounts of the other ingredients if I add some meat? Is there a meat you think would work best?
Sarah | AwayFromTheBox says
I apologize I took so long to get back to you! No need to adjust ingredients for meat, just make sure to drain off excess grease. Chorizo is awesome, as well as taco seasoned ground beef.
Jules says
Wonderful! We first had this for Christmas Eve supper and added a pound of browned pork (b/c we are hog farmers and then it was a “meal”! but any ground meat would be fine).
I had it to finish making when 1 adult child traveled home the night before Easter. Great! We all love it and the leftovers disappear quickly the next day! (slight bummer….. LOL!)
Thank you for sharing!
★★★★★
Lindsey says
Have you ever had the cheese seize up? I tried to make this and the cheese seized up. Do you have any tips?
Sarah | AwayFromTheBox says
Hi, I’m so sorry that happened! I’ve never had the cheese seize up in this recipe, but I do know that it is typically caused by too much heat too quickly. If you have a slow cooker, that method might be your best option!
Riley says
Do you have a recommendation on how to make this big batch and then keep leftovers? Just in a mason jar in the fridge and reheat as needed? I moved from Houston to Maine last year and am DESPERATELY missing my texmex – especially now that I’m pregnant and it’s literally all I can think about. I definitely don’t want this large amount to go to waste but want to make sure it’s safe to keep in the fridge! Thank you!!!
Sarah | AwayFromTheBox says
Hi Riley! I so feel your pain – I moved from Houston to Washington this year and actually made this queso tonight! You can safely store the queso in a mason jar in the fridge and reheat gently for up to 2-3 weeks. If you’re worried about it being too much, you can also halve the recipe pretty easily.
Oh, and in case you are missing any other Tex Mex faves, I have recipes on here for a pretty good fajita marinade, salsa verde like from Los Cucos and the garlic butter Pappasitos serves with their fajitas!
Best of luck and congrats on your new arrival!
Ry says
Hi, I’m from Canada and can’t seem to find your American cheese. We have velveeta or kraft singles (not the deli style). What would you recommend to use? Thanks!
Sarah | AwayFromTheBox says
Hi! So having never been to Canada, I fell into a rather deep hole scouring the internet trying to find some answers for you. And it seems the bad news is that American cheese as I know it and describe it in this recipe just doesn’t exist there. I wouldn’t do the Kraft Singles unless they are specifically labeled “deli deluxe” style – those are actually really close to the American cheese we get from the delis here.
Barring that, use the Velveeta. Unfortunately cheddar and other similar cheeses are just too hard to melt properly in this recipe.
Lorna Sura says
Super recipe! I made this for a New Year’s eve party last night, with a few alterations. My store ran out of fresh jalapeños (gasp!) so I used jarred pickled ones instead. I chopped up about 2T of them, as well as a finely diced, seeded tomato. Also, since I only had 8oz of white American cheese, I shredded 8oz of Monterey Jack cheese and made it a Queso Blanco dip. As you might expect, I came home with an empty dish. BTW, I often ask my Deli for a 1lb block of American cheese (which is about an inch thick) and shred it myself. Works great!
Sarah | AwayFromTheBox says
Awesome!! I’m so glad it all worked out. It sounds really good with your alterations too. Thank you Lorna!
Diane Lilly says
Using 16 oz of Blanco cheese and 1 can mild rotel still seems thick. What can you use to make it thinner? Maybe some 1/2 and 1/2 to it? Whatcha think?
Sarah | AwayFromTheBox says
Hi Diane, absolutely – add half and half a little at a time until you reach your desired consistency. I use 1 cup, like stated in the recipe, but with the extra juices from Rotel I would start with less than that.
Faafua says
Would love to do this but I live in an island with no Deli, we only have limited variety of cheese, which is American Cheese in slices, no full block, only cheddar, can I use Cheddar?
Sarah | AwayFromTheBox says
You can definitely try it, but it wont come out as creamy or smooth as American. It will probably be a bit stringy or gritty, or could even separate. If texture isn’t an issue, I bet it would still taste great! But if you’re able to get your hands on any better melting cheese like mozzarella or monterey jack I would try that before cheddar. Alternatively, Kraft makes a “deli deluxe” packaged american cheese slices, which is very similar to the deli counter. If you can find that, I would definitely use that instead.
Karen says
I would use the slices & just chop them in small pieces, and add them in slowly while stiring completely. Cheddar will probably separate. Just my opinion
Amanda Lewis says
This looks delicious!! Do I chop the cilantro and add it to the cheese mixture once it’s melted or use as garnish? Thanks for clarifying for me 🙂
Sarah | AwayFromTheBox says
I chop it and stir it in, then garnish with the pico de gallo. I just reread the recipe and should have made it more clear. Haha. It’s so tasty! I hope you like it! 😊
Kathy says
This is very good followed your directions. Deli cheese and half and half
Sarah | AwayFromTheBox says
Thank you for the kind comment Kathy. I’m so glad you enjoyed it!
mary r clouse says
I need to make a large crockpot amount. I having 40 people for nachos and taco bar. How many times should 2X, 3X 4X the recipe. Mary
Sarah says
Hi Mary. This recipe makes about 3 cups of queso. Assuming 1/3 cup per person is an adequate serving (for most people it is, but this stuff always goes quick at my parties) I would 5x the recipe to be safe, and to account for any that might be stuck to the bottom and sides of crock pot, etc. However, if you think a smaller serving would suffice for the type of people you are hosting, you could get away with just doing 4x the recipe and thinning it slightly with more of the half & half.
I hope your guests like it! Mine always go crazy for it.
Susan says
Was considering making this for my NYE party…but it would be a food that would sit out all night for people to munch on throughout the night. Has anyone tried this recipe like that or does this really need to be served immediately after combining?
Sarah says
It hardens as it cools, so it would have to be reheated periodically or kept in a warm crock pot.
Jacquie says
This looks delicious. Your recipe says,to serve immediately. I would like to take this to a party. Can I make it ahead and heat it up? Thanks
Sarah says
Absolutely! Just reheat it gently in a microwave in 30 second intervals, stirring in between, or low on a stovetop.
Kate says
Why choose to use America cheese?
I’m going to make this today for a small group. I’ll let you know how things go.
Kate
Sarah says
Hi Kate! Thanks for stopping by. American cheese is what is most commonly used in Tex Mex restaurants. I’ve tried all different types and variations of cheeses and American is what gives the smoothest consistency. Sometimes using a harder cheese will make it stringy. The key is to use the type from the deli counter and not Velveeta or Kraft singles, as both of those are awful (in my opinion) in both texture and flavor. The restaurants themselves typically use food service brand cheese.
I hope you all enjoy it! It is always a hit in my house.
Krysten says
You might be my new best friend.
I’m a Texan who misses her queso.
I mean seriously.
Thanks for this recipe!
Sarah says
Haha! I’m so glad! It’s definitely something I couldn’t live without.
Tracey says
Hi what type of cheese is the half and half? Thanks.
Sarah says
Hi Tracey! Half and half is half cream, half milk. It is often found near the milk in most grocery stores.
Jackie says
Half and half is not the cheese. It’s typically used as coffee creamer or in recipes. It’s richer than regular milk.
cn13 says
This is an excellent queso recipe. I grew up in Texas and was raised on the stuff and this is the real deal. I also used to work at Uncle Julio’s in college and this is very close to their recipe.
Thank you for taking the time to post this.
★★★★★