5-Ingredient Queso (so easy!)
In just 5-minutes with 5-ingredients, have restaurant-worthy homemade queso right in your kitchen! Made with real Pepper Jack cheese to add a little kick to this creamy, smooth, irresistible cheese dip!
Print
Pin
Servings: 8 servings
Calories: 168kcal
Ingredients
- 12 ounces evaporated milk
- 1 Tablespoon corn starch, reduce to 3/4 TBSP for a thinner sauce
- ½ teaspoon onion powder
- ¼-½ teaspoon garlic powder, see note
- ½ teaspoon kosher salt, more or less to taste
- 8 ounces pepperjack cheese, freshly shredded
Instructions
- In a medium saucepan over medium-low heat, whisk together evaporated milk, corn starch, onion powder, garlic powder, and salt until combined. Start with half the salt amount if you'd like, adding the rest to taste.
- Bring just to a light simmer (no more - don’t boil!) for 1-2 minutes while frequently stirring.
- Reduce heat to low and stir in the shredded cheese in batches, allowing each addition to melt completely. Taste test, adding additional salt as needed. If adding diced chiles or tomatoes, you can stir them in now, or transfer the dip to a serving dish and garnish as desired. Enjoy with tortilla chips.
Notes
- Garlic Powder: if you prefer more of a straight-up cheese flavor, reduce the garlic powder to 1/4 teaspoon. We love garlic around here, so 1/2 teaspoon is perfect for us, but you can taste the garlic. If you're not sure, start with 1/4 and increase as you prefer.
- Do not boil; once it reaches a simmer, reduce the heat to low. When cheese-based dips or soups get too hot to the point of boiling, they can become grainy.
- Keep stirring to ensure the cheese melts smoothly and the dip remains a consistent temperature.
- Storage: place leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or stovetop until warmed through, stirring as needed.
Nutrition
Calories: 168kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 361mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 1mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!