Creamy, melty, chip-hugging joy—ready in minutes.

You have chips. They look lonely. Let’s fix that—fast. This queso is warm, silky, and a total show-stopper. One dip and the bowl will vanish. Blink and it’s gone. So, let’s get cooking before the crowd shows up!

The best Mexican queso recipe is a smooth, creamy dip made with melty cheese (Oaxaca or white American), evaporated milk, and a little cornstarch, cooked low with onion, jalapeño, garlic, and cumin until it’s silky and scoopable.

Why this queso wins (and never splits)

• Super smooth: evaporated milk + cornstarch = no clumps.
• Big flavor: onion, jalapeño, garlic, cumin.
• Fast: ready in about 10 minutes.
• Flexible: mild or spicy, your call.

Ingredients you need

• 1 tbsp butter
• 1/2 small white onion, minced
• 1 jalapeño, minced (seed for mild)
• 1 small garlic clove, minced
• 1 cup evaporated milk (or half-and-half)
• 2 tsp cornstarch
• 8 oz shredded melty cheese (Oaxaca or Asadero; white American works great; Monterey Jack is fine too)
• 1/2 tsp ground cumin
• 1/4 tsp salt, to taste
• Optional: 1 small tomato, diced; 2 tbsp chopped cilantro; lime wedges

Fast step-by-step

1. Toss the shredded cheese with the cornstarch. Set aside.
2. Melt butter in a saucepan on low. Cook onion and jalapeño until soft, 2–3 minutes. Add garlic for 30 seconds.
3. Pour in evaporated milk. Keep heat low; do not boil.
4. Add cheese a handful at a time, stirring until smooth before adding more.
5. Stir in cumin and salt. Fold in tomato. Top with cilantro. Squeeze a little lime if you like.
6. Serve warm with chips, tacos, or veggies.

Pro tips for super smooth queso

• Low heat is key. Boiling makes it grainy.
• Shred your own cheese for a silkier melt.
• Too thick? Stir in warm milk, 1 tbsp at a time.
• Too thin? Add a little more cheese, or 1 tsp cornstarch mixed with 1 tbsp milk.

Flavor boosts (pick one or mix a few)

• Chorizo: cook, drain, and spoon on top.
• Roasted poblano: smoky and mild.
• Chipotle: deep heat and a touch of smoke.
• Corn + black bean: hearty and colorful.
• Green chile: bright, gentle warmth.

Cheese swap guide

• Oaxaca: stretchy and mild.
• Asadero: smooth and creamy.
• Chihuahua (Menonita): mellow and nutty.
• White American: ultra-smooth melt; common in many restaurants.
• Monterey Jack: easy to find and melts well.

Make-ahead, reheat, serve

• Make-ahead: cool, then cover and chill up to 3 days.
• Reheat: warm on low with a splash of milk, stir until smooth.
• Keep warm: use a small slow cooker on “warm.”

Quick FAQ

Is queso the same as queso fundido? Queso dip is a smooth, creamy sauce. Queso fundido is melted cheese in a skillet, often with chorizo. Both are delicious cousins.

Can I use pre-shredded cheese? Yes, but it may be less smooth because of anti-caking powder. Freshly shredded melts better.

Party add-ons (easy wins)

• Squeeze of lime and extra cilantro on top.
• Warm chips in the oven for 3–5 minutes.
• Serve with salsa, pickled jalapeños, and quick guac.

The 60-second recap

• Low heat. Evaporated milk. Cornstarch.
• Melty cheese, added slowly.
• Onion, jalapeño, garlic, cumin for flavor.
• Tweak thickness with milk or a tiny cornstarch slurry.

Mexico's Best Fiesta Favorites

Top-Trending Gift Ideas