Luxuriously smooth queso made with real cheese. Even better than you’d find in a Mexican restaurant!
We have mastered the much-loved Tex-Mex cheese dip! This rich and velvety queso dip recipe will be your new go-to for social gatherings. Packed with onion, garlic, jalapeños, tomatoes, cilantro and spices, you’ll taste all of the flavours of traditional Mexican cuisine with every bite. Move over Velveeta! There’s nothing like a good queso dip made with real cheese – deliciosa!
QUESO
Ahhhh queso. A world famous cheese dip that everyone loves! We make our queso even more spectacular using a special ingredient to maintain the dip’s velvety smooth consistency. Some cheese dips start off great, but as they begin to cool down, they can become grainy and clumpy.
To combat this, we use a secret weapon: evaporated milk! It’s made an appearance in many of our recipes, including our super popular creamy hot chocolate and reader favourite Slow Cooker Tortellini Soup . It’s my solution to achieving a perfect creamy consistency, without the gluggy, floury after-taste you get from other thickening agents.
HOW TO MAKE QUESO
SUPER simple to make and quick to throw together in a skillet or the pot you’re planning to serve it in, as pictured above. Just let cool slightly before serving.
Start with your flavour base:
Sauté green onions: white parts only for a deeper flavour, reserving the green parts of the onion to stir through right at the end. One bunch of green onions is the perfect amount, then add fresh garlic.
Add tomatoes: use finely diced Roma, cherry or grape tomatoes for a sweeter flavour. Make sure you throw in those tomato juices as well!
Spices: We use fire roasted green chilies to achieve that smoky flavour, but you can use pickled jalapeños or fresh chiles. The choice is yours! Ground cumin, onion powder and cayenne pepper add to the flavour profile but can be substituted for whatever you have on hand, or omitted completely.
Make your dip as mild or as spicy as you like by adding more cayenne, or throw in some red chili powder or hot sauce. That’s the beauty of our queso dip, it’s extremely adaptable!
HOW TO CREATE SILKY, SMOOTH QUESO SAUCE
A combination of cornstarch and evaporated milk creates that silky, smooth sauce. Let them simmer together and thicken slightly before adding your cheese.
Tip: taste test dip with the chips you plan to serve them with, so as not to over-salt! Adjust seasonings if needed.
WHAT TO SERVE WITH QUESO DIP
The obvious pairing has to be Fried Tortilla Chips ! But this queso is so versatile you could pair it with almost anything. Try dipping our Oven Fried Beer Battered Shrimp or Chicken Tenders in your queso. Or throw over some Crispy Garlic Baked Potato Wedges for loaded fries.
You’ll love them more than store bought chips!
MORE DIP RECIPES
Buffalo Chicken Dip Guacamole Spinach Artichoke Dip with Bacon Easy Satay Dipping Sauce Avocado Hummus
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 1/2 pound cheddar cheese 225 g fresh, shredded, smoked, sharp or American cheddar
- ▢ 1 tablespoon butter
- ▢ 3/4 cup green onions finely chopped
- ▢ 2 large garlic cloves minced
- ▢ 3.5 oz diced tomatoes Roma, grape or cherry tomatoes
- ▢ 1/2 teaspoon ground cumin
- ▢ 1/2 teaspoon onion powder
- ▢ 1/2 teaspoon cayenne pepper add more to taste if desired
- ▢ 1 tablespoon cornstarch cornflour
- ▢ 13 ounces evaporated milk full fat
- ▢ 4 oz fire roasted green chiles or jalapeños
- ▢ 1/4 cup cilantro fresh, finely chopped
Instructions
- 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 until fragrant, about 30 seconds.
- 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.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- 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.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm. Tip: Queso thickens when cooled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Queso (Mexican Cheese Dip)
Ingredients
- 1/2 pound cheddar cheese 225 g fresh, shredded, smoked, sharp or American cheddar
- 1 tablespoon butter
- 3/4 cup green onions finely chopped
- 2 large garlic cloves minced
- 3.5 oz diced tomatoes Roma, grape or cherry tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper add more to taste if desired
- 1 tablespoon cornstarch cornflour
- 13 ounces evaporated milk full fat
- 4 oz fire roasted green chiles or jalapeños
- 1/4 cup cilantro fresh, finely chopped
Instructions
- 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 until fragrant, about 30 seconds.
- 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.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- 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.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm. Tip: Queso thickens when cooled.
Notes
Nutrition
Thank You! https://cafedelites.com/queso/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
