Queso Dip Recipe

Season & Cook

Choose one protein option. Pat the selected protein dry and season with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. For steak: sear thinly sliced flank steak 1–2 minutes per side until browned but slightly pink inside; remove and keep warm. For chicken: cook diced thighs 5–7 minutes until cooked through and browned; remove and keep warm. For chorizo: crumble into the hot skillet and cook 5–7 minutes until fully cooked and slightly crispy; drain excess fat if needed and set aside. Reserve any browned bits in the pan for flavor.

Finely dice the yellow onion, mince the garlic, and finely chop the jalapeño (remove seeds if desired). In the same skillet used for the protein (add a teaspoon of oil if pan is dry), reduce heat to medium and add the diced onion. Sauté for 4–5 minutes until softened and translucent, scraping up browned bits from the pan. Add minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant. Stir in the drained diced tomatoes with green chiles and cook 1–2 minutes to warm through. Transfer aromatics to a bowl and set aside.

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Sprinkle 3 tablespoons flour into the melted butter and whisk continuously to form a roux, cooking 1–2 minutes until it smells slightly nutty but not browned. Gradually whisk in 2 cups whole milk and 1 cup half-and-half, bringing the mixture to a gentle simmer while whisking to avoid lumps. Simmer 3–4 minutes until slightly thickened.

Reduce heat to low and add 4 ounces cubed cream cheese. Whisk until smooth. Slowly add the shredded cheeses (2 cups white cheddar and 1 cup Monterey Jack) a handful at a time, stirring constantly and allowing each addition to fully melt before adding more to keep the sauce smooth. Stir in 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon ground cumin. Taste and add ground cayenne (up to 1 tsp) for extra heat if desired. Keep the sauce over very low heat and stir occasionally to prevent sticking.

Return the cooked protein (steak, chicken, or chorizo) and the sautéed aromatics to the saucepan with the melted cheese sauce. Stir to combine thoroughly and heat through over low heat for 2–3 minutes, adjusting consistency with up to 1/4 cup milk if the sauce is too thick. Fold in chopped cilantro if using. Taste and adjust seasoning with a pinch more salt or pepper as needed.

Keep the queso warm in a small slow cooker set to low or in the saucepan over very low heat, stirring occasionally to maintain a smooth texture. If the sauce separates or gets grainy, whisk in 1–2 tablespoons warm milk to bring it back together.

Warm the fresh corn tortillas on a hot griddle or comal for 15–30 seconds per side until pliable and lightly charred in spots. Place tortillas on a plate covered with a towel to keep warm. Spoon the queso dip into a warmed serving bowl or small slow cooker, garnish with extra chopped cilantro and lime wedges on the side. Serve immediately with warm corn tortillas for dipping or for making small tacos.