Description
Understanding this dish requires knowing what makes Texas-style queso unique. It differs greatly from basic melted cheese or traditional Mexican fondue. Authentic Mexican queso fundido relies on aged melting cheeses like Oaxaca or Monterey Jack. Chefs bake those options until they become stretchy and stringy. Diners scoop that version using warm flour tortillas pulled straight from the oven.
Ingredients
Scale
- 1 lb (450 g) Velveeta or American-style processed cheese, cubed
- ½ cup (120 ml) evaporated milk or whole milk
- ½ lb (225 g) ground beef or breakfast sausage — optional
- 1 small jalapeño, finely chopped
- ½ small white onion, finely diced
- 1–2 Roma tomatoes, diced
- 2 cloves garlic, minced
- 1–2 tbsp green chiles or diced canned jalapeños
- ½ tsp ground cumin
- ¼ tsp chili powder
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving
Instructions
- Cook the meat (optional).
Brown the ground beef or sausage in a skillet over medium heat. Drain excess fat and set aside. - Sauté the vegetables.
In the same skillet, cook the onion and jalapeño for 2–3 minutes. Add the garlic and cook for another 30 seconds. - Melt the cheese.
Reduce the heat to low. Add the cubed cheese and evaporated milk. Stir constantly until completely smooth. - Add flavor.
Stir in the tomatoes, green chiles, cumin, chili powder, and cooked meat. If the queso is too thick, add more milk a tablespoon at a time. - Simmer gently.
Keep the queso on low heat for 2–3 minutes, stirring frequently. Don’t let it boil, or it can become grainy. - Serve.
Top with fresh cilantro and a few diced tomatoes or jalapeños. Serve immediately with warm tortilla chips.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ½ cup
- Calories: 250 kcal
Keywords: Tex-Mex cheese dip, homemade queso dip, warm cheese dip