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The Greatest Queso That Ever Lived

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A rich, creamy, and flavorful queso made with real cheese, Rotel, and spices. Perfect for chips, nachos, or pouring over just about anything, this dip lives up to its name.

  • Author: Ella
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings
  • Category: Dip
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Vegetarian

Ingredients

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk or half-and-half
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack or pepper jack cheese, freshly shredded
  • 1 (10 oz) can Rotel (diced tomatoes with green chiles), drained
  • 2 tbsp jalapeños, chopped (fresh or pickled)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Optional: 1/2 cup cooked ground beef or chorizo, taco seasoning, black beans, or corn

Instructions

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  2. Gradually whisk in milk, stirring constantly until thickened, about 3–5 minutes.
  3. Reduce heat to low. Add cheeses a handful at a time, stirring until melted and smooth.
  4. Stir in drained Rotel, jalapeños, garlic powder, onion powder, salt, and pepper.
  5. If using cooked meat or other add-ins, stir them in now and heat through.
  6. Serve warm, keeping on low heat or in a slow cooker. Stir occasionally to maintain smoothness.

Notes

  • Always use freshly shredded cheese for best texture.
  • Add hot sauce or chipotle for extra heat.
  • Black beans, corn, or sautéed mushrooms add great texture.
  • Reheat gently with a splash of milk if needed.
  • Does not freeze well; best enjoyed fresh or within 3 days.

Nutrition

Find it online: https://elladishes.com/the-greatest-queso-that-ever-lived/