Queso
Now you can enjoy the Queso you love from your favorite Mexican restaurant at home. It's easy to make this traditional dip in less than 10 minutes with only a handful of ingredients. Pair it with chips for a quick appetizer or snack, or drizzle it on your tacos, burritos, nachos, and more!
Servings: 4 servings
Calories: 275kcal
Ingredients
- 1/2 pound American cheese (diced)
- 1/4 cup heavy cream
- 4 ounce can diced green chiles
- 1/2 cup fire-roasted diced tomatoes (divided)
- 1/4 teaspoon ground cumin
Instructions
- Add the cheese and heavy cream to a small cast iron skillet or pot. Cook over medium-low heat, whisking often, until melted and smooth.1/2 pound American cheese, 1/4 cup heavy cream
- Stir in the diced green chiles, 1/4 cup of the fire-roasted tomatoes, and the cumin until evenly blended.4 ounce can diced green chiles, 1/2 cup fire-roasted diced tomatoes, 1/4 teaspoon ground cumin
- If you prepared the queso in a cast iron skillet, you can serve it right from there. If you used a pot, pour the queso into a serving bowl. Top with the remaining tomatoes.1/2 cup fire-roasted diced tomatoes
- Serve immediately.
Video
Notes
Tips and Techniques
- Make sure to buy the American cheese fresh from the deli for the best flavor and melting.
- To spice up the recipe, replace half or all of the diced green chili peppers with diced jalapeños.
- You can swap out the heavy whipping cream for half-and-half or milk, if preferred.
- Store leftover queso dip in an airtight container in the refrigerator. To reheat, microwave in 30 second intervals, stirring in between, until it is smooth and heated through. Consume within 3 days.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 5g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1114mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 922IU | Vitamin C: 10mg | Calcium: 623mg | Iron: 1mg