Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Queso
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 154
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 475 mg
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 154
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 475 mg
Ingredients
Directions
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
Cook’s Note
You can make this dip in a medium saucepan or 10-inch cast-iron skillet, but cast-iron holds heat better and will keep your queso warmer longer. To reheat, place the queso back on the stove and turn the heat to low. Stir until melted and smooth, about 2 minutes.
