Queso (Mexican Cheese Dip) Recipe

Queso (Mexican Cheese Dip) Recipe

How To Make Queso (Mexican Cheese Dip)

Whip up the perfect pair to tortillas and corn chips, with this queso recipe, made with green onions and tomatoes, and spiced with cayenne and green chiles.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • ½lbfresh cheddar cheese,smoked, sharp or American cheddar, shredded
  • 1tbspbutter
  • ¾cupgreen onions,finely chopped
  • 2large cloves garlic,minced
  • ozdiced tomatoes,Roma, grape or cherry tomatoes
  • ½tspeach ground cumin and onion powder
  • ½tspcayenne pepper,add more to taste if desired
  • 1tbspcornstarch
  • 13ozevaporated milk,full fat
  • 4ozfire roasted green chiles,or jalapeños
  • ¼cupfresh cilantro,finely chopped


  1. Melt butter in a medium-sized pot over medium heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté for about 30 seconds until fragrant.

  2. Add the tomatoes in with juices with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.

  3. Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.

  4. Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.

  5. Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.

Recipe Notes



Tip: Queso thickens when cooled.




  • Calories: 165.89kcal
  • Fat: 11.72g
  • Saturated Fat: 6.83g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 3.10g
  • Polyunsaturated Fat: 0.50g
  • Carbohydrates: 7.24g
  • Fiber: 0.65g
  • Sugar: 4.80g
  • Protein: 8.53g
  • Cholesterol: 36.87mg
  • Sodium: 199.40mg
  • Calcium: 264.00mg
  • Potassium: 218.44mg
  • Iron: 0.52mg
  • Vitamin A: 109.03µg
  • Vitamin C: 31.38mg
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