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.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 10 to 12 servings
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10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)

4 ounces Monterey jack cheese, coarsely shredded

2 ounces sharp Cheddar, coarsely shredded

One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)

Tortilla chips, for serving


  1. 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.
  2. To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
  3. 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.