The Cheesiest Homemade Texas Queso (2 Ways)

Ingredients

• 2 Tbsp Vegetable Oil (neutral tasting oil for sautéing)
• 1 medium Yellow Onion (diced)
• 2 Jalapeño Pepper (finely diced, seeds optional for less heat)
• 3 cloves Garlic (roughly chopped)
• 1 medium Ripe Tomato (diced)
• 12 oz American Cheese (processed cheese like Velveeta, grated)
• 4 oz Pepper Jack Cheese (grated)
• 1 cup Whole Milk
• 0.25 cup Fresh Cilantro (finely chopped)
• 2.5 Tbsp Unsalted Butter
• 2 Shallot (finely diced)
• 4 Serrano Chili (sliced, seeds optional)
• 2 Tbsp All-Purpose Flour
• 12 oz Shredded Cheddar Cheese (aged, grated)
• 4 oz Shredded Gruyère Cheese
• 0.5 cup Sour Cream
• 1 Avocado (diced for garnish)
• 2 Tbsp Pickled Red Onion (thinly sliced, optional garnish)
• to taste Valentina Hot Sauce (drizzle for finishing)
• to taste Salt
• to taste Freshly Cracked Black Pepper

Instructions

1. Prep Traditional Queso Vegetables

   Dice the yellow onion, finely dice the jalapeños (remove seeds if you prefer less heat), roughly chop the garlic, and dice the tomato.

   Time: PT5M

2. Cook Traditional Queso Base

   In a medium saucepan heat 2 Tbsp vegetable oil over medium heat until shimmering. Add the onion and jalapeños, season with a pinch of salt, and sauté until softened, about 3‑4 minutes. Add garlic and sauté another 30 seconds. Stir in the diced tomato and cook until just heated through, about 1 minute.

   Time: PT4M

   Temperature: medium heat

3. Melt Cheese into Traditional Queso

   Reduce heat to low‑medium and gradually whisk in 12 oz grated American cheese, 4 oz grated pepper jack, and 1 cup whole milk. Stir constantly until the mixture is silky and smooth. Season with additional salt to taste.

   Time: PT8M

   Temperature: medium heat

4. Finish Traditional Queso

   Stir in ¼ cup finely chopped cilantro. Transfer the hot dip to a serving bowl and keep warm.

   Time: PT2M

5. Prep Fancy Queso Vegetables

   Finely dice 2 shallots, slice 4 serrano chilies (seeds removed if desired), and roughly chop 3 garlic cloves.

   Time: PT5M

6. Make Roux for Fancy Queso

   In a medium sauce pot melt 2½ Tbsp unsalted butter over medium heat. Add the shallots, serranos, and garlic; season with salt and freshly cracked black pepper. Sauté until fragrant and the shallots are translucent, about 2‑3 minutes. Sprinkle 2 Tbsp flour over the aromatics and stir for 30 seconds to cook the flour.

   Time: PT4M

   Temperature: medium heat

7. Create Bechamel

   Whisk 1 cup whole milk into the roux gradually, stirring constantly. Continue whisking until the mixture thickens and coats the back of a spoon, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

8. Incorporate Cheeses

   Combine 12 oz shredded aged cheddar and 4 oz shredded Gruyère in a bowl. Gradually whisk the cheese mixture into the thickened bechamel, a handful at a time, allowing each addition to melt before adding more. Once all cheese is incorporated, turn off the heat and continue whisking for another minute to ensure a glossy finish.

   Time: PT5M

9. Finish Fancy Queso

   Stir in ½ cup sour cream until fully blended. Taste and adjust salt and pepper as needed. Keep the sauce warm (off‑heat) until serving.

   Time: PT2M

10. Garnish and Serve

    Dice a ripe avocado and place a generous mound in the center of each serving bowl. Spoon hot queso (traditional or fancy) over the avocado, covering it completely. Garnish with pickled red onions, thinly sliced serrano chilies, fresh cilantro leaves, and a drizzle of Valentina hot sauce.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

10 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Jalapeño Pepper: serrano pepper, green chili
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Ripe Tomato: canned diced tomatoes (½ cup)
• Instead of American Cheese: other processed cheese blocks
• Instead of Pepper Jack Cheese: jalapeño cheddar
• Instead of Whole Milk: 2% milk, heavy cream diluted 1:1
• Instead of Fresh Cilantro: parsley
• Instead of Unsalted Butter: margarine
• Instead of Shallot: red onion (¼ cup)
• Instead of Serrano Chili: jalapeño
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Shredded Cheddar Cheese: sharp cheddar
• Instead of Shredded Gruyère Cheese: Swiss cheese
• Instead of Sour Cream: Greek yogurt (½ cup)
• Instead of Avocado: guacamole
• Instead of Pickled Red Onion: red onion, quick‑pickled
• Instead of Valentina Hot Sauce: taco sauce, sriracha
• Instead of Salt: sea salt
• Instead of Freshly Cracked Black Pepper: white pepper

Equipment Needed

• Medium Saucepan
• Medium Sauce Pot
• Whisk
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Grater
• Serving Bowl

Critical Steps — Do Not Skip

• Keeping the cheese sauce on low to medium heat to avoid scorching.
• Whisking continuously when adding milk to the roux to prevent lumps.
• Adding cheese gradually and turning off the heat before the final whisk to keep the sauce smooth.

Chef Tips from the Video

• Grate the cheeses yourself for the best melt; pre‑shredded cheese contains anti‑caking agents that can affect texture.
• Use a high‑quality aged cheddar and a cave‑aged Gruyère for depth of flavor in the fancy version.
• For extra smoky heat, add a pinch of smoked paprika to the traditional version.

Troubleshooting

Storage

Refrigerator: Store any leftover queso in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens.

Freezer: Not recommended; the texture may become grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy safety.

Make-Ahead Tips

• The roux and bechamel can be prepared up to 2 hours ahead; keep warm and whisk before adding cheese.
• Grated cheeses melt faster and give a smoother sauce than pre‑shredded packaged cheese.

Frequently Asked Questions