Queso is the Spanish word for cheese, but it also refers to a delicious dip loved by almost everyone whos ever had the pleasure of tasting it. Queso, also called queso fundido, makes the perfect appetizer when enjoyed with tortilla chips, is an excellent garnish for Mexican food, and much more. Fortunately, this yummy dip is relatively easy to make at home, so you dont have to wait to enjoy it at a restaurant. However, simply putting a block of cheese in the microwave doesnt even come close to doing it justice. If you take that route, youre likely to wind up with a bland dip and an unwanted chunky texture.
When made correctly, queso should be gooey, creamy, smooth in texture, and often spicy. It is also packed with an array of flavors like garlic, tomato, roasted chilis, and more, so you can see why microwaving cheese wont do. As a lover of all things cheese, queso included, I have spent years perfecting my personal queso recipe. I also lived in Mexico for a couple of years and love eating at Mexican restaurants, so I have a good idea of the myriad of ways people make it. Keep reading for the tips you need to make the perfect homemade queso so you can start enjoying it at home, too.
For a simpler approach, try simply adding some hot sauce or spices such as chili powder and cayenne to your queso.
Caramelize onions or sauté the whites of green onions first
Whether you choose green or white onions for your queso, cooking them a bit adds a rich taste to your dip. Onions are delicious raw, but sautéing them brings out a deeper flavor that compliments queso perfectly. Green onions are probably the most common type of onion used in queso. They have a bright flavor and a fresh taste that pops in dips of all kinds. To enhance their flavor even more, try sautéeing the white stems of the stalk first. Simply cut the whites off, dice them into smaller pieces, and cook them over medium heat for a few minutes before mixing in other ingredients. Then, you can mix the chopped green parts in at the end or use them as a garnish to get varying onion flavors.
If you choose white onion for your queso, caramelizing them turns the flavor up a notch. It gives them a sweet aroma and a potent taste that goes wonderfully with cumin, garlic, and all of the other ingredients in queso. Caramelizing onions is easy if you have patience; just dont expect it to be a quick process. If you are roasting the chilis for your queso at home, try to caramelize the onions simultaneously to save yourself some time.
Stir in diced tomatoes with their juices
Tomatoes are another traditional ingredient used in queso. They add an acidic element to the dip, plus a bit of sweetness. Tomatoes also add a touch of color to queso, enhancing the visual appeal. For queso, finely diced tomatoes work best because they blend into the ideally smooth texture without adding huge chunks. You can either chop tomatoes yourself or use a can of tomatoes; either way works great when making queso.
If you choose to chop tomatoes at home, Roma or cherry tomatoes are generally your best bet for queso. Once they are diced, add them to the mix, and make sure to add some of the juice along with the diced chunks. The juice has the same bright, acidic flavor and effortlessly blends into the rest of the dip. Just make sure you dont add so much liquid that it makes the queso watery.
If you choose to use a can, select diced tomatoes. There are plenty of brands to choose from, but Ro*tel works perfectly. The Original version contains mild green chilis, tomatoes, and spices that give your queso added flavor. The Mexican Style also includes cilantro and lime, which work well in queso. Whichever type you select, the mild spiciness of Ro*tel ensures everyone can enjoy it.
Most queso recipes call for some type of spicy pepper, like diced jalapenos or green chilis. While simply chopping them into small bits and adding them to your queso will suffice, fire-roasting them beforehand is a serious game changer when it comes to flavor. Fire-roasted chilis add a smoky taste and tend to stand out more in the dip instead of blending in and being overtaken by the other potent ingredients. When you roast peppers, the skins also come off, leading to a smoother texture overall.
Depending on where you live and the time of year, you may be lucky enough to purchase fresh fire-roasted chilis from a roadside stand or farmers market. If you have this option, this is the most efficient, freshest way to acquire roasted chilis. However, you can also roast peppers yourself at home, either in the oven, under the broiler, or on a grill. It may take a bit of time, especially considering they will need to rest and steam before skinning them, but it is well worth the additional effort and time. Or, if you want to take a more streamlined approach, you may be able to find pre-roasted chilis in the grocery store. They probably will be canned or jarred, so they wont be as fresh, but they will still have the deep, smoky flavor that makes them so delicious.
The Cheesiest Homemade Texas Queso (2 Ways)
FAQ
Why does my queso taste bland?
What seasonings enhance cheese flavor?
How do you Spice a queso?
Mix it in, see what you think, and then add more as needed. For other spiced queso variations, you can also follow the same approach and add 1 teaspoon of cumin, chili powder, garlic or onion powder, oregano, coriander, turmeric, mustard, thyme, basil, or even ginger or rosemary to your queso.
How do you make queso dip with meat?
How to Make Queso Dip with Meat: For a heartier snack, try adding 1 lb. of sausage or 1 lb. of ground beef to the rest of the ingredients. Just be sure that you cook the meat in a skillet and drain off any fat before adding it to the queso.
How do you make a good queso?
This is the Best Queso Recipe, Perfect for Nachos, Burritos, and All Your Dipping Needs! Place a medium-sized pot over medium heat. Add the butter, shallots, garlic, and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers. Whisk in the cornstarch.
How do you make a corn & queso dip?
To make an easy corn and queso dip, add a jar of queso to a medium-sized saucepan. Heat the queso over low heat until smooth and warm. Then add between half and a full can of diced tomatoes with green onions, 1 cup corn (either freshly cooked and removed from the cob, or frozen) and 1/2 teaspoon each chili powder, garlic powder, and cayenne pepper.