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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Items used in this recipe:
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Tex Mex Queso
The BEST Tex Mex Queso – made WITHOUT Velveeta and Rotel. This recipe is just like what you find in restaurants.
- 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)
- 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)
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