mexican queso recipe
The Best mexican queso recipe
I’ve found that Mexican queso is surprisingly versatile—it’s great with everything from grilled chicken to black beans, or even as a topping for baked potatoes. It’s also a great way to use up extra veggies in the fridge, like bell peppers or onions, without making a big deal out of it. Plus, because it’s baked until bubbly and golden, it’s a little healthier than store-bought versions, with less added sodium and more whole ingredients. My kids especially love it because it’s easy to customize—add some cheese for extra richness or swap in different spices to suit whatever mood you’re in. It’s a dish that feels like a little celebration every time we make it.
Easy Mexican Queso Dip
A creamy, cheesy dip perfect for dipping tortillas, chips, or serving as a side with grilled meats. Simple to make with pantry staples.
🥘Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (15 oz) can diced tomatoes with green chiles
- 1 (15 oz) can tomato sauce
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ cup chicken broth
- 1 cup panko breadcrumbs
- 1 egg white
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
👨🍳Directions
-
1
Preheat oven to 375°F. In a saucepan, combine tomato sauce, diced tomatoes, cumin, paprika, garlic powder, and chicken broth. Simmer for 10 minutes until thickened. -
2
In a large bowl, stir in Monterey Jack and cheddar cheeses until fully melted and smooth. -
3
Preheat oven broiler. In a separate bowl, whisk egg white with breadcrumbs and cheeses until combined. Spread the cheese mixture evenly into a greased 9×13-inch baking dish. -
4
Sprinkle the breadcrumb mixture evenly over the top. Broil for 3–5 minutes, until the topping is golden and crispy.
🔧Equipment
- Mixing bowls
- Saucepan
- Oven
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add diced jalapeños or chopped cilantro to the cheese mixture.
- Make ahead: Reheat in a 350°F oven for 10 minutes before serving.
Watch Video Of How Easy Mexican Queso Dip Works
❓ Frequently Asked Questions About Mexican Queso Dip
1. What is the best way to serve Mexican Queso with this recipe?
Use it as a dip for warm tortilla chips, over grilled vegetables like zucchini or bell peppers, or as a topping for baked potatoes or nachos. For extra flavor, sprinkle with chopped cilantro, diced onions, or a pinch of smoked paprika before serving.
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2. Can I make this recipe ahead of time?
Yes, but adjust serving suggestions: Assemble the queso in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Reheat gently in the oven at 350°F (175°C) for 10–15 minutes until bubbly and melted. The texture may be slightly firmer, so add a splash of warm milk or broth when serving.
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3. What cheeses work best in this recipe?
The classic blend uses Monterey Jack or mild Cheddar for meltability, but you can substitute with:
– American cheese for a smoother, less tangy result
– Oaxaca or Chihuahua cheese for a stringier, more authentic texture
Avoid overly sharp cheeses like aged cheddar or blue cheese, as they may overpower the dish.
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4. Can I skip the sour cream and still have a creamy queso?
Yes! For a lighter version, blend in 2 tablespoons of Greek yogurt or sour cream substitute (like dairy-free coconut yogurt) with the melted cheese. The texture will be slightly thicker, but the flavor remains rich. If you prefer a smoother dip, add 1–2 tablespoons of milk or broth to the melted cheese mixture before mixing with sour cream.
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5. What if I don’t have a slow cooker or Dutch oven?
No problem! Use a heavy-bottomed saucepan on the stovetop. Simmer the cheese mixture on medium-low heat, stirring occasionally, until it thickens and bubbles gently. Cover with foil if the top starts to brown too quickly. For a quicker method, microwave in 30-second bursts, stirring between each, until fully melted and creamy.
