Description
This creamy and flavorful Pepper Jack Queso is an easy-to-make appetizer perfect for any gathering. Made with melted Pepper Jack cheese, savory green chiles, fire-roasted Rotel tomatoes, and aromatic spices, this queso dip brings the taste of Mexican restaurant-quality food right to your kitchen. Serve warm with tortilla chips for a crowd-pleasing snack.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 12 ounces evaporated milk (1 can)
- 1/2 small onion, diced (about 1/4 cup)
Cheese and Vegetables
- 8 ounces Pepper Jack cheese, shredded
- 1 can Green Chiles (4.5 ounces)
- 1 can Fire Roasted Rotel (10 ounces)
Seasonings and Herbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1 tablespoon fresh cilantro, chopped
Instructions
- Heat the Oil and Sauté Onions: In a large cast iron skillet, warm the olive oil over medium-high heat until shimmering. Add the diced onions and cook, stirring occasionally, until they become translucent and fragrant, about 3-4 minutes.
- Add Green Chiles: Stir in the canned green chiles and cook for about 2 minutes to release their flavor into the onions and oil mixture.
- Add Evaporated Milk and Melt Cheese: Pour in the evaporated milk and bring it to a gentle simmer over medium heat. Reduce the heat to low, then gradually add shredded Pepper Jack cheese in batches, stirring constantly to ensure each batch melts smoothly before adding the next. Continue stirring to achieve a creamy consistency and avoid any cheese clumps.
- Incorporate Rotel and Seasonings: Once all the cheese has melted and the mixture is smooth, stir in the fire-roasted Rotel tomatoes along with their juices, salt, black pepper, and cumin. Mix thoroughly to combine all the flavors evenly throughout the queso dip.
- Finish with Cilantro: Fold in the fresh chopped cilantro to add a bright herbal note that complements the spicy cheese dip.
- Serve: Transfer the queso to a serving bowl, optionally topped with extra salsa or chopped cilantro. Serve warm with tortilla chips for dipping and enjoy the rich, spicy, and creamy flavors.
Notes
- This Pepper Jack Cheese Queso Dip is a quick and easy appetizer that delivers bold Mexican-inspired flavors.
- Using a cast iron skillet helps distribute heat evenly and prevents the cheese from scorching.
- Stirring cheese in batches ensures a smooth, velvety texture without clumps.
- Feel free to adjust the spice level by adding more green chiles or a dash of hot sauce.
- Serve immediately to enjoy the best creamy texture; queso may thicken as it cools.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 384 kcal
- Sugar: 6.5 g
- Sodium: 563 mg
- Fat: 29.5 g
- Saturated Fat: 17.3 g
- Unsaturated Fat: 10.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 7.2 g
- Fiber: 0.2 g
- Protein: 22.5 g
- Cholesterol: 84 mg
