Queso Dip · Stovetop
Smooth Stovetop Queso Dip
Real cheddar and Monterey Jack melted into evaporated milk make a silky queso that stays smooth, with green chiles and tomatoes for flavor. Ready in 15 minutes for game day.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 8 · about 3 cups
- Level
- Easy
Ingredients
- 8 oz cheddar cheese, shredded from a block (about 2 cups)
- 8 oz monterey jack, shredded from a block (about 2 cups)
- 1 tbsp cornstarch
- 1 can evaporated milk, 12 fl oz
- 1 can diced green chiles, 4 oz
- ½ cup tomatoes, seeded and finely diced
- ½ tsp ground cumin
- ¼ tsp garlic powder
- 1 pinch cayenne (optional)
- tortilla chips, to serve
Steps
- Toss the shredded cheeses with the cornstarch in a bowl until every shred is lightly coated.
- Pour the evaporated milk into a saucepan and heat over medium-low until it steams and small bubbles form at the edges. Don't let it boil.
- Add the cheese one handful at a time, stirring after each until it melts before adding more.
- Keep stirring over low heat until the queso is smooth and glossy.
- Stir in the green chiles with their juice, the tomatoes, cumin, garlic powder and cayenne, if using.
- Pour into a warm bowl and serve right away with tortilla chips.
Tip: Low heat is the secret. If cheese gets too hot it turns stringy and oily.
Tip: Brown 1/2 pound of ground beef or chorizo to 160°F (71°C), drain it and stir it in for a meaty queso.
Storage: Refrigerate up to 4 days. Reheat over low heat or in the microwave in 30-second bursts, stirring, with a splash of milk until smooth and hot (165°F).
Estimated nutrition per serving: 290 calories · protein 17 g · carbohydrates 8 g · fiber 0 g · sugars 5 g · fat 22 g (saturated 13 g) · sodium 460 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.