Queso

By Alexa Weibel

Updated Jan. 31, 2020

Queso
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes
Rating
4(1,405)
Comments
Read comments

Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.

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Ingredients

Yield:6 cups

    For the Queso

    • 1(2-pound) block processed American cheese, such as Velveeta
    • 1(10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
    • Tortilla chips, for serving

    For the Additions (optional)

    • 1cup rinsed canned black beans
    • ¾cup thinly sliced scallions (about 7 scallions)
    • ½cup chopped cilantro
    • 2garlic cloves, minced
    • ½teaspoon ground cumin
    • ½teaspoon red-pepper flakes, plus more to taste
    • ¼teaspoon dried oregano, preferably Mexican oregano
    • ¼packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
    • Minced canned chipotle chiles en adobo, to taste 
    • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

239 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 12 grams protein; 1012 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus ⅔ cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.

  2. Step 2

    Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

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Ratings

4 out of 5
1,405 user ratings
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Comments

ac

Texan here. This ain’t queso. Divide up the velveeta (or whatever extra melt you have), and split cheese portion three ways - extra melt, shredded cheddar and jack, milk. Double boiler. Add jalapeño and rotel. Texans don’t just eat a melted block of velveeta. That’s nacho cheese. Nacho cheese isn’t queso. Thanks for coming to my Ted Talk.

gordon

My wife and I often joke as we walk past the Ro-tel or Velveeta in the supermarket as this recipe was one of my Mom's favorites for a crowd. Then we pick up a can and a box.

Kara

My Arizonan great-grandmother's recipe uses half processed American and half sharp cheddar. (Plus minced onion and garlic, tomatoes, diced green chiles, and a dash of Worcestershire.) Give it a try with supplemental "real" cheese and see what you think!

Erin G.

@Kara I had the same instinct and took your grandmother's recipe as affirmation that I was on the right path. You're right...iit was great! 1/2 Velveeta, 1/4 sharp cheddar, 1/4 pepper jack. I overlooked your Worcestershire recommendation, but will definitely add that next time.

Anne

European here. What can we substitute for Velveeta and American Cheese? Expats please help!

Gabe

Any processed cheddar cheese will work; maybe they call it "burger cheese" over there? Tesco and Migroa websites list it.

skullgirl8

I have no judgment about recipes that use Velveeta, but I don’t eat it anymore. It makes me feel terrible the next day. I sautéed minced onion in butter, added flour for a roux. I added milk, cheddar & jack cheese, and cream cheese, then a can of Ro-Tel.

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