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.
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.
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.
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. Â 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,
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.
The Ultimate Queso
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
- 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
Questions & Reviews
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.
It’s really really good with taco meat stirred in or even better brisket ????????????
Can you keep this in the slow cooker on warm for a birthday party?
Absolutely!! ????????
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.
Can I substitute the pepper jack with a different type of cheese?
Yeah, but keep it in the easy melting family, haha–Monterey Jack would be a good, mild substitute.
thank you so much this looks great.
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!
What kind of cheese are you thinking of using? This recipe’s flavor and texture definitely is centered around the white American cheese. 🙂
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!
This. Is. Amazing. ???
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!
Any idea on # of servings? I’m serving sweet pork nachos for 50 women and this would be the only cheese sauce.
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.
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!
Yaaaaaay!!!! I’m so happy to hear this!!
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!
Torchy’s really is the best quest ever!
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!
Oh yes ! Will stick to this one ! Thank you !
This looks great and I love that you used Cast Iron! It’s perfect for queso! Nice job!
You had me at queso! I need this in my life asap!
Paige
http://thehappyflammily.com
Is it possible to store the leftovers and how?
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!
This looks sooooo good!!
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.
???Never mess with a pregnant woman and her food cravings!
this sounds amazing Kate. especially the cold guacamole in the bottom. what a fun and unexpected surprise
Thanks julie
When do you add the green chiles?
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!!
Such a amazing post.
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?
It stays melty for a loooong time…and you can definitely keep it in a small crockpot on the warm setting! ??