The Ultimate Queso

I have a confession: I had never had queso at a Mexican restaurant (or anywhere else) until about 5-6 years ago. Sure, there were cheese dips at parties, usually Velveeta-based dips, but I had never had white queso until I went to dinner with some friends and one of them ordered a bowl of it for the table. Looking back, it was not the best queso in the world. But there was something oddly comforting about it, scratching an itch the guacamole and/or salsa couldn’t really itch.

Since then, I feel like I have become something of a queso connoisseur. I’ve tried the good (Torchy’s Tacos in Texas is probably the best I’ve ever had), I’ve tried the bad (which, at its worst, is thin and processed-tasting but still not the worst thing) and I have experimented. What I’ve found is that a lot of people (myself included) try to fancy up the queso recipe itself.

Don’t do that.

What I learned from Torchy’s is to keep your queso recipe delicious and simple, then make it fancy with toppings. They serve theirs in a bowl that has a generous scoop of cold guacamole in the bottom, then the bowl is filled with queso and topped with cheese, cilantro, and their spicy sauce.

This queso is not a Torchy’s knock-off…I didn’t want to set out to re-create something I haven’t even tried for several months. But, not to toot my own horn or anything, this is the best homemade queso I’ve ever had.

The Ultimate Queso from Our best bites (overhead shot)

You’ll need a pound of high-quality American cheese–look for it at the deli counter of your grocery store. Try Boar’s Head or Land O’ Lakes; those are the best American cheeses I’ve found. You’ll also need 8 ounces of pepper jack cheese, a pint of half and half, onion powder, chili powder, garlic powder, and some roasted green chilies.

The Ultimate Queso Ingredients

Remove the paper from the American cheese slices and chop into pieces. Shred the pepper jack cheese and reserve 1/4 cup of the shredded cheese for later.

The key to success here is vigilance and patience. Low and slow. If you scorch any of the (many) dairy products we’re using here, you’ll have to start over. So keep stirring, keep the temperature low, and just enjoy the process.

Place the half and half in a medium saucepan.

pouring half and half into medium saucepan

Add the salt, onion powder, chili powder, and garlic powder. Cook over medium heat, stirring very frequently (constantly near the end), until bubbles form around the edges and it almost boils. Reduce heat to medium-low.

Whisking constantly, add a handful of the chopped American cheese. Stir until the cheese is completely melted, then repeat until all the American cheese has been used.  Repeat with the pepper jack cheese, reserving 1/4 cup. of the cheese for later. When the mixture is completely smooth, remove from heat. Stir in chilies. Transfer to a serving dish,

The Ultimate Queso Dip from Our Best Bites

add toppings as desired (I used Chipotle Tabasco, which is much more mild than regular Tabasco, green onions, cilantro, and chopped jalapeño peppers, but there are so many possibilities! Check out the notes in the recipe below for some ideas.) Sprinkle with reserved pepper jack cheese.

queso with toppings Queso with toppings

The Ultimate Queso from Our Best Bites

The Ultimate Queso

5 from 7 votes
Creamy, flavorful, and 100% addictive, this is the ultimate queso recipe! Perfect by itself, or load it up with toppings too make it even more amazing!
Servings0

Ingredients

  • 1 pint half and half don't use fat free
  • 1 pound high-quality white American cheese chopped (look for this at the deli counter of your grocery store, not the prepackaged slices)
  • 8 ounces pepper jack cheese shredded and divided (a block, not shreds; the shreds are coated in a powder that can impact the texture of the queso)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup 1 4.5-ounce can roasted green chilies
  • See notes for optional toppings

Instructions

  • In a medium saucepan, combine the half and half and the salt, onion powder, chili powder, and garlic powder. Cook over medium heat, stirring very frequently (constantly near the end), until bubbles form around the edges and it almost boils. Reduce heat to medium-low.
  • Whisking constantly, add a handful of the chopped American cheese. Stir until the cheese is completely melted, then repeat until all the American cheese has been used.  Repeat with the pepper jack cheese, reserving 1/4 cup. of the cheese for later. When the mixture is completely smooth, remove from heat. Add the chilies and stir until thoroughly incorporated. Transfer to a serving dish, add toppings as desired, and sprinkle with reserved pepper jack cheese.

Notes

This queso is incredible by itself, but if you really want to send it over the top, here are a few of our favorite things:
  • Add a generous scoop of guacamole to the bowl before you add the queso
  • Generously shake some Chipotle Tabasco Sauce on top
  • Chopped Cilantro
  • Chopped Green onions
  • Chopped pickled jalapeño peppers
  • Pico de gallo
  • Cooked, crumbled chorizo
  • Chopped chipotle peppers in adobo sauce
  • Serve with lime wedges
  • Green (jalapeño) Tabasco sauce
Author: kate jones
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. 5 stars
    I made your queso this morning before work, put it in a crock pot at work and everyone loved it. Maybe 6 people asked for the recipe. I will definitely be making it again soon. Thank you for the great recipe!

  2. Beck o from 2018 … I’m glad you shared because I made this (Trying to match a recipe recipe had a Mexican restaurant in Kentucky) It was really yummy but I was really looking for a thinner recipe… Gonna add more half-and-half!

    1. 5 stars
      Made this recipe as written and it was very good. Did not separate and was still dip-able when cold. I’ve tried to make queso dip MANY times and this time was the charm. Will make again, thanks.

  3. So this looks amazing. I had a quick question about the white American cheese – is that the Swiss American cheese, or is there a different white American cheese? I’ve had the Boar’s Head Swiss American cheese and it’s amazing in homemade Mac and cheese. Just wanted to know if that’s the kind I should be using. They also (at least used to) carry a great one at Costco. Can’t wait to try this!

    1. Any type of American Cheese is great. American cheese is made by processing other types of cheese (so that’s most likely where the Swiss comes in?).

  4. 5 stars
    This was absolutely the delicious! My family and friends and raved about it. It was creamy, flavorful. Hands down it’s the best Queso I have ever had.

  5. It’s really really good with taco meat stirred in or even better brisket ????????????

  6. I have made this a couple times and it is too good. I actually freeze the leftovers in smaller containers and reheat in the microwave on the defrost setting and it works great. I have noticed its best to reheat just once. This recipe also works to make a “yellow” cheese sauce too. Substitite yellow american cheese for the white and cheddar for the jack cheese and omit the chilies. Thanks for another great recipe.

    1. Yeah, but keep it in the easy melting family, haha–Monterey Jack would be a good, mild substitute.

  7. Hmmm, this Ultimate Queso looks so delicious, Kate! Never have I ever tried it at any Mexican restos too. Finally going to have a taste of it without having to spend lots of money! One question though, can there be possible changes on its taste if I will not use white American cheese? Thanks so much for sharing this wonderful recipe!

    1. What kind of cheese are you thinking of using? This recipe’s flavor and texture definitely is centered around the white American cheese. 🙂

  8. SOoooo, funny story here. I made this recipe but I misread the ingredients and added a quart of half and half instead of a pint. As I was pouring it in I was thinking- man this is going to make a TON, maybe I should have halved the recipe? Haha, then I read the amounts again and yep it sure did make a ton! Anyway the funny thing is that it tasted great! Like aside from being really runny it has great flavor, so we just mixed it with guac and ate it on everything for like a week straight, and I probably gained 10 pounds but I regret nothing. Anyway I can’t wait to make it the right way next time, I can’t imagine how much more awesome it’ll taste!

  9. I made this to go along with some chicken tacos for dinner last night and it was a huge hit! My kids had gotten into the shredded pepperjack cheese while I wasn’t looking, so I had to sub a little additional sharp cheddar at the end to make up for it. It was still delicious!

  10. Any idea on # of servings? I’m serving sweet pork nachos for 50 women and this would be the only cheese sauce.

    1. This makes a lot of queso for, like, a family, but for what you’re describing, I think I would at least double it, maybe triple just to be safe.

  11. 5 stars
    I made this exactly like you posted and it was AWESOME! Easy to make and we all loved it. This recipe is a keeper for sure. Thanks for sharing!

  12. Since I know you’ve tried and loved Torchy’s queso I know I must make your recipe!! So excited. Thanks for doing the hard part. Can’t wait to try it tomorrow!

  13. We live just a few minutes from Torchy’s and it is hands-down the absolute best queso ever. I’ve looked for copy cat recipes and haven’t found any I’m happy with. I’m excited to try this!

    1. Definitely! Transfer it to an airtight container until you’re ready to reheat it. Ideally, reheat it on the stove over medium low heat, stirring very frequently—you may need to add a little water to thin it out. If you’re in a pinch, you can reheat it in the microwave in a microwave-safe dish for about 20 seconds at a time, stirring each time the microwave beeps, until the desired consistency is reached (you can add water here, too, if you need to.)

      Hope that helps!

  14. This was a cruel post for a very pregnant woman to read who can’t make it to the store today. The craving is now very, very real. I will forgive you… after I make it to the store tomorrow and seriously queso it up around here.

  15. this sounds amazing Kate. especially the cold guacamole in the bottom. what a fun and unexpected surprise
    Thanks julie

    1. Dang!! Thanks for catching that! Add them after you melt the pepper jack and remove it from heat. I can’t change the printable recipe right now because I’m away from my computer, but it’s changed in the post. Thank you for the heads up!!

  16. I really, really want this to be THE ONE. How long would you say it stays melty? Have you used it in a small crockpot after you’ve finished cooking it to keep it warm for a party?

    1. It stays melty for a loooong time…and you can definitely keep it in a small crockpot on the warm setting! ??