Baked Queso Recipe
monterey jack & chihuahua cheeses oven baked in an iron skillet with pico de gallo and salsa roja served with tortilla chips
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Ingredients
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Cheesy Base
Toppings
For Serving
Method
Prep & Sauce
- 1
Preheat and prep skillet
Place a 9-10 inch oven-safe cast iron skillet (or similar baking dish) on the stovetop. Preheat the oven to 400°F (200°C).
- 2
Make a quick roux-based binder
In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk continuously for 1 minute to cook the raw flour taste. Gradually whisk in 1 cup whole milk until smooth. Cook, stirring, until mixture thickens slightly, about 2–3 minutes. Remove from heat and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin.
Cheese Assembly & Baking
- 3
Combine cheeses with binder
In a medium bowl, toss together 2 cups shredded Monterey Jack and 2 cups shredded Chihuahua cheese. Pour the warm milk-roux binder over the shredded cheeses and fold gently until the cheese is evenly coated. The mixture should be cohesive but still a little loose; the binder prevents separation while baking.
- 4
- 5
Bake until bubbly and golden
Place the skillet in the preheated 400°F (200°C) oven. Bake until the cheese is bubbly and lightly golden on top, about 12–16 minutes. Watch closely after 10 minutes to prevent over-browning. For a slightly browned top, finish with 1–2 minutes under the broiler; keep the oven door cracked and monitor to avoid burning.
Toppings & Serving
- 6
Top with pico and salsa
Remove the skillet from the oven using oven mitts. Immediately spoon 1 cup pico de gallo into the center (or spread over one side for dipping contrast) and drizzle or dollop 1/2 cup salsa roja next to or over the cheese, depending on desired presentation. Scatter 2 tablespoons sliced pickled jalapeños if using.
- 7
Garnish and serve
Sprinkle 2 tablespoons fresh cilantro leaves over the top and serve hot with 6 cups tortilla chips and lime wedges on the side. Encourage diners to scoop from the hot cheese, combining pico or salsa on each chip as desired. If the cheese begins to firm as it cools, return to a low oven (200°F / 95°C) for a few minutes to reheat before serving additional rounds.
