Texas Restaurant Queso Dip
Texas Restaurant Queso Dip
Ingredients
- 12 ounces white American cheese, sliced
- 1/2 pound pepper jack cheese, shredded
- 2 cans evaporated milk, 5 fluid ounces each
- 2 tablespoons chopped jalapeños, with juice
- 1 cup green chiles, chopped
For Serving and Garnish
- 1 tortilla chips, as needed
- 1 fresh cilantro, chopped, for garnish
- 1 chopped jalapeños, for garnish
- 1 chili powder, for garnish
Instructions
- 1
Pour the 2 cans of evaporated milk into a medium saucepan. Place the saucepan over low heat.
⏱️ 2 min
- 2
Add the 12 ounces of sliced white American cheese to the heated evaporated milk. Stir continuously with a spatula until the cheese is completely smooth and melted, ensuring it doesn't stick to the bottom of the pan.
⏱️ 5 min - 3
Once the white American cheese is fully melted, add the 1/2 pound of shredded pepper jack cheese to the mixture. Whisk or stir vigorously until the pepper jack cheese is fully incorporated and melted, creating a smooth, creamy consistency.
⏱️ 5 min
- 4
Stir in the 1 cup of chopped green chiles and the 2 tablespoons of chopped jalapeños with their juice. Whisk again to thoroughly combine all the ingredients.
⏱️ 3 min
- 5
The queso is now ready to serve. If not serving immediately, the queso can be chilled and reheated later; it reheats well without breaking. Garnish with fresh chopped cilantro, additional chopped jalapeños, and a sprinkle of chili powder, if desired.
- 6
Serve the hot queso immediately with tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
Texas Restaurant Queso Dip
- 12 ounces white American cheese, sliced
- 1/2 pound pepper jack cheese, shredded
- 2 cans evaporated milk, 5 fluid ounces each
- 2 tablespoons chopped jalapeños, with juice
- 1 cup green chiles, chopped
For Serving and Garnish
- 1 tortilla chips, as needed
- 1 fresh cilantro, chopped, for garnish
- 1 chopped jalapeños, for garnish
- 1 chili powder, for garnish
Instructions
- 1
Pour the 2 cans of evaporated milk into a medium saucepan. Place the saucepan over low heat.
⏱️ 2 min - 2
Add the 12 ounces of sliced white American cheese to the heated evaporated milk. Stir continuously with a spatula until the cheese is completely smooth and melted, ensuring it doesn't stick to the bottom of the pan.
⏱️ 5 min - 3
Once the white American cheese is fully melted, add the 1/2 pound of shredded pepper jack cheese to the mixture. Whisk or stir vigorously until the pepper jack cheese is fully incorporated and melted, creating a smooth, creamy consistency.
⏱️ 5 min - 4
Stir in the 1 cup of chopped green chiles and the 2 tablespoons of chopped jalapeños with their juice. Whisk again to thoroughly combine all the ingredients.
⏱️ 3 min - 5
The queso is now ready to serve. If not serving immediately, the queso can be chilled and reheated later; it reheats well without breaking. Garnish with fresh chopped cilantro, additional chopped jalapeños, and a sprinkle of chili powder, if desired.
- 6
Serve the hot queso immediately with tortilla chips.