This Homemade Queso is a simple, creamy cheese dip with just enough jalapeño to give it some flavor and heat. It comes together with a few basic ingredients and is perfect for serving warm with nachos, chips, or your favorite Tex-Mex dishes. Vermont white cheddar works especially well if you prefer a lighter-colored queso.

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Homemade Queso (Nacho cheese dip)

Course: Side Dishes, This-That, How To…

Cuisine: Tex-Mex

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 351.2kcal

Creamy Homemade Queso made with cheddar cheese, evaporated milk, and fresh jalapeños. An easy Tex-Mex cheese dip that's perfect served warm with nachos or tortilla chips.

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Ingredients

2 medium jalapeño peppers halved and seeds removed
12 oz evaporated milk 1 can
2 teaspoons cornstarch
2 cups shredded cheddar cheese Vermont white cheddar also works well
½ –1 teaspoon salt to taste
Nachos or tortilla chips for serving

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Instructions

Prepare the jalapeños: Preheat oven to 400°F. Place the halved jalapeños cut-side down on a baking sheet. Bake for 15–20 minutes, or until softened and slightly darkened. Allow them to cool enough to handle, then dice into small pieces.
Stovetop option: Dice the jalapeños before cooking. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the diced jalapeños and cook for about 5 minutes, or until softened. Sautéing jalapeños can release fumes that may irritate your eyes, so good ventilation is helpful.
Make the cornstarch slurry: Measure 1 tablespoon of the evaporated milk into a small bowl. Whisk in the cornstarch until smooth and set aside.
Heat the milk: Pour the remaining evaporated milk into a large Dutch oven or wide saucepan. Heat over medium heat until hot, but do not bring it to a boil.
Make the queso: Whisk in the shredded cheddar, cornstarch slurry, and ½ teaspoon salt. Cook for 3–5 minutes, stirring frequently, until the cheese is melted and the mixture is smooth and thickened.
Finish: Taste and add the remaining ½ teaspoon salt if needed. Stir in the diced jalapeños.
Serve: Serve immediately with nachos or tortilla chips.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.