Creamy Stovetop Queso Dip with Green Chiles and Tomatoes
A smooth, glossy Tex-Mex queso made on the stovetop with Monterey Jack, mild green chiles, juicy tomatoes and a pinch of toasted cumin. A little cornstarch keeps the cheese silky instead of grainy, so it stays dippable for the whole party.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- About 3 cups (8 servings)
Steps
Before you start
- Shred the cheese yourself from a block. Pre-shredded cheese contains anti-caking starch that makes queso gritty.
- Let the shredded cheese sit at room temperature while you prep the other ingredients so it melts evenly.
- Have everything measured before you turn on the heat. Once the milk is hot, the cheese goes in quickly.
- Keep the heat low the entire time. High heat makes cheese split and turn oily.
Prep the ingredients
- Shred the Monterey Jack on the large holes of a box grater and let it sit out.
- Dice the onion, mince the garlic, drain the green chiles, and seed and finely dice the tomato, then pat the tomato with a paper towel.
- In a small bowl, stir the cornstarch with 2 tablespoons (30 ml) of the milk until no lumps remain.
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Ready when: Slurry is smooth and cloudy with no dry clumps.
Tip: Patting the tomato dry keeps the queso from thinning out.
Soften the aromatics
- Melt the butter in the saucepan over medium heat.
- Add the onion and a pinch of the salt and cook, stirring, for 3 minutes.
- Add the garlic and cumin and stir for 30 seconds.
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Ready when: Onion is soft and translucent, and the garlic and cumin smell fragrant but are not browned.
Tip: Garlic burns fast. Move on to the milk as soon as it smells toasty.
Heat the milk
- Pour in the remaining ¾ cup plus 2 tablespoons (210 ml) milk.
- Reduce the heat to low and warm for 2 to 3 minutes, stirring now and then.
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Ready when: Small bubbles form at the edges and steam rises, but the milk is not boiling (about 160°F / 70°C).
Tip: Do not let it boil. Boiling milk makes the cheese stringy and can cause it to split.
Thicken the base
- Re-stir the cornstarch slurry, then whisk it into the warm milk.
- Cook, whisking constantly, for 1 to 2 minutes.
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Ready when: The milk coats the back of a spoon and leaves a clear line when you run a finger through it.
Tip: Cornstarch settles quickly, so stir the slurry again right before adding it.
Melt in the cheese
- Add the cheese one handful at a time, stirring slowly with a spatula in a figure-eight until each addition is almost fully melted before adding the next.
- This takes about 4 to 5 minutes total.
- Keep the heat on low.
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Ready when: The queso is completely smooth, glossy and pourable, with no visible shreds.
Tip: If it looks tight or clumpy, take the pot off the heat and stir for 1 minute. Residual heat will smooth it out.
Fold in chiles and tomato
- Stir in the drained green chiles and diced tomato.
- Warm for 1 minute, then taste and add the remaining salt if needed.
- Monterey Jack is mild, so it usually needs the full ¼ teaspoon.
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Ready when: Queso is hot throughout and thick enough to cling to a chip without dripping off.
Tip: If it's too thick, thin it with 1 tablespoon of warm milk at a time.
Serve warm
- Pour into a serving bowl, sprinkle with cilantro if using, and serve right away with tortilla chips, sliced peppers or warm tortillas.
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Ready when: Queso is steaming and flows slowly when the bowl is tilted.
Tip: Queso firms up as it cools. Keep it on the lowest heat, or in a small slow cooker on warm, for longer serving.
Good to know
Tips
- Always shred cheese from a block. Pre-shredded cheese is coated in starch and won't melt smoothly.
- Add the cheese gradually over low heat. Too much heat or too much cheese at once makes it clump or turn greasy.
- For a spicier dip, add ½ teaspoon of cayenne or a minced seeded jalapeño with the onion.
- If the queso splits, whisk in 1 tablespoon of warm milk off the heat to bring it back together.
Make ahead
Make the queso up to 3 days ahead and refrigerate it in an airtight container. Reheat gently on the stove over low heat with a splash of milk, stirring often.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: not recommended, because the texture turns grainy. Reheat over low heat in a saucepan with 1 to 2 tablespoons of milk, stirring constantly until smooth, or microwave at 50% power in 30-second bursts, stirring between each.
Substitutions
- Monterey Jack cheese → Mild white cheddar or Oaxaca cheese, or half Monterey Jack and half American cheese. Aged cheddar melts less smoothly. American cheese gives an extra-silky result.
- whole milk → Evaporated milk. Gives an even smoother, more stable queso. Use the same amount.
- canned diced mild green chiles → Pickled jalapeños, drained and chopped, or roasted poblano. Use about ¼ cup (40 g) of jalapeños for more heat.
- unsalted butter → Neutral oil such as avocado or canola. Use the same amount. The flavor will be slightly less rich.
