If I were a superhero, cheese would be my kryptonite. Any kind of cheese. Cheddar, Muenster, Blue… you name it, I love it!! And this queso is the ultimate cheese lovers dream come true. I recently made this queso for a family gathering and it was a hit. Everyone loved it. My son in law was actually standing over the crock pot and eating straight from it! It’s that good!
This queso is the real deal. While I do admit to have using that orange blob of cheese food substitute in the past, once you taste the wonders of homemade queso, you will never go back to the orange stuff. I mean, if you are gonna have queso, why not have it be the best queso ever!!
You can customize the spiciness level and even the cheese you use in this recipe. Typically, I like to use a blend of Colby, Monterey Jack, and Cheddar cheeses. I like the creamy mild flavor of the Monterrey Jack and Colby paired with the sharpness of the Cheddar. I also add a bit of cream cheese into the sauce, which I think really adds to the velvety smooth texture we are all looking for in a good queso.
Homemade queso is actually very simple to make and comes together in a snap! The most time consuming thing is shredding your cheese. I always shred my cheese fresh whenever I’m making any kind of cheese sauce. While the packed pre-shredded cheese is tempting to buy, its just not going to give you the smooth creamy queso you want. Pre- shredded cheese is usually coated in a combination of potato starch and cellulose to keep it from clumping, so your cheese will not perform the way you want when making this recipe. So trust me, take the time and shred your cheese fresh, it really makes a world of difference.
The obvious choice is to serve with some tortilla chips, but I also like to use as a dip for soft pretzels. It’s also great to serve along side your favorite Mexican foods as a condiment. And let’s not forget drizzling it over a hot bowl of chili or some fries!!
I start off making the cheese sauce in a sauce pan then I like to transfer to a crock-pot or my instant pot to keep warm. This is a great way to keep your queso nice and warm when entertaining and perfect for feeding a crowd. If you plan on feeding a lot of people go ahead and double the recipe! Any leftovers can be refrigerated for a few days in an airtight container.
So the next time a big game is on, and you have friends coming over, whip up a batch of The Worlds Best Queso Dip. It’s delicious, easy to make, and who the heck doesn’t like cheese?!!!!
Worlds Best Homemade Queso Recipe
1 Tbs butter
1 shallot diced
I small can diced green chilies (4 oz.)
2 cloves garlic finely minced
1 jalapeno diced and seeded
1-2 chipotle peppers diced (jarred in adobo)
1 1/2 C evaporated milk
1 Tbs cornstarch
4 ounces of cream cheese cubed
2 tsp spicy brown mustard
8 ounces Colby Jack cheese
4 ounces sharp cheddar cheese
In a large saucepan sauce the butter, garlic, shallot, and jalapeño until softened. Then add the diced chipotle pepper and diced green chilies.
Sprinkle in the cornstarch and then whisk in the evaporated milk until all the cornstarch is incorporated.
Allow the mixture to come to a low simmer and then add the spicy brown mustard and the cubed cream cheese. Stir until blended.
Slowly add the shredded cheese. Stir after each handful is added until the sauce comes together and is nice and creamy. If sauce is too thick you can add a splash or two of milk to thin.
Transfer to crock-pot or instant pot to keep warm.