🍽️ How to Make The Greatest Queso That Ever Lived
Step 1: Cook the Onions and Garlic
In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 2: Add the Tomatoes
Stir in the drained diced tomatoes with green chiles (like Rotel). Let them cook for 2–3 minutes to heat through and blend with the garlic and onions.
Step 3: Melt the Velveeta
Reduce the heat to low and add the cubed Velveeta cheese to the pan. Stir occasionally until the cheese is mostly melted and smooth.
Step 4: Stir in the Shredded Cheese and Milk
Add the shredded pepper jack or cheddar cheese, followed by the milk (or half-and-half). Stir everything together until the cheese is completely melted and the dip is creamy and smooth.
Step 5: Season and Customize
Add the cumin, salt, and pepper to taste. If you’re using chorizo or ground beef, stir it in now. Continue to cook on low heat, stirring occasionally, until everything is well combined and heated through.
Step 6: Garnish and Serve
Garnish with chopped jalapeños and fresh cilantro for an extra burst of flavor and color. Serve the queso warm with tortilla chips, fresh veggies, or over nachos.
Pro Tip: This queso also works as a topping for tacos, baked potatoes, or even scrambled eggs!
🍴 Serving Suggestions
This creamy, cheesy dip is incredibly versatile. Here are some great ways to serve it:
- Tortilla Chips – A classic pairing that’s always a crowd-pleaser.
- Veggies – Carrot sticks, cucumber slices, or bell pepper strips for a lighter option.
- Nachos – Pour the queso over crispy tortilla chips and add your favorite toppings like sour cream, guacamole, or salsa.
- As a Topping – Serve it over tacos, burgers, or even scrambled eggs for an indulgent breakfast.
🧊 Storage & Freezing Tips
Storage:
Store any leftover queso in an airtight container in the fridge for up to 3 days. Reheat it on low heat, adding a splash of milk if necessary to restore its creamy texture.
Freezing:
Queso can be frozen, but the texture may change slightly when reheated. To freeze, let the queso cool completely, then store it in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat on the stove, adding a bit of milk if needed to bring it back to a creamy consistency.
💬 Why This Queso is a Family Favorite
This queso recipe holds a special place in our hearts. What started as a quick fix for movie night turned into a family tradition. Now, it’s the dip everyone expects when we’re all gathered together. The creamy Velveeta base combined with the bright, tangy tomatoes and green chiles makes this queso the only one we need. And with the option to add chorizo or ground beef, it’s a dip that can be as hearty or light as you want it to be.
