Tex-Mex Style Queso
Appetizers

Tex-Mex Style Queso

A silky Tex-Mex queso with jalapeños, tomatoes, American cheese, and warm spices.

Ingredients

Aromatics

  • 2 tbsp unsalted butter
  • ½ medium onion, chopped
  • 2 fresh jalapeños, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tbsp pickled serrano chiles, optional
  • 1 cup cherry tomatoes, halved

Base

  • 1 (13 oz) can evaporated milk
  • 2 tbsp cornstarch
  • 1 cup water
  • ½ lb yellow American cheese, grated
  • ½ lb white American cheese, grated

Seasoning

  • 1 tsp ground cumin
  • ¼ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tsp kosher salt
  • 1 (4.5 oz) can green chiles
  • 1 tbsp fresh cilantro, chopped

For Serving

  • Pico de gallo
  • Tortilla chips

Instructions

1

Sauté the aromatics

Heat butter in a large skillet over medium heat. Add onion, jalapeños, and garlic. Cook until softened and fragrant, about 3 minutes.

2

Build the flavor base

Add pickled serrano chiles if using and cherry tomatoes. Cook until tomatoes begin to soften and break down, about 3 minutes.

3

Thicken the base

In a medium bowl, whisk cornstarch into evaporated milk until fully dissolved. Whisk in water, pour into the skillet with vegetables, and stir until the mixture just begins to thicken.

4

Melt the cheese

Add grated yellow and white American cheeses. Stir continuously until completely melted and smooth.

5

Season and finish

Stir in cumin, onion powder, black pepper, salt, green chiles, and cilantro. Bring to a gentle simmer and cook 2–3 minutes until silky and cohesive.

6

Serve

Transfer to a warmed bowl or small slow cooker. Top with pico de gallo and serve immediately with warm tortilla chips.

Notes

  • Removing jalapeño seeds and ribs significantly reduces heat.