Description
This 3 Ingredient Mexican Queso Dip is the easiest way to get smooth, creamy queso on the stovetop in minutes. Made with just half-and-half, white American cheese, and diced green chiles, it melts into a rich, velvety dip that’s perfect for tortilla chips, nachos, tacos, or burritos. No roux, no flour, and no complicated steps, just classic restaurant-style queso you can whip up anytime a craving hits for Mexican food with Queso.
Ingredients
Units
Scale
- 1/2 cup half and half
- 12 slices of white American cheese
- 1 (4-ounce) can diced green chilis
Instructions
- Add the half-and-half to a small saucepan or pot and place it over medium heat on the stovetop. Warm the half-and-half until it is very warm but not boiling (small bubbles at the edge).
- When the half-and-half becomes very warm, add the American cheese slices and stir constantly until the cheese is fully melted and the sauce is smooth. Keep the heat moderate so the cheese melts evenly without seizing or scorching.
- Stir the drained diced green chiles into the melted cheese. Remove the queso from the heat and set it aside briefly.
- If the queso is too thick, thin it with a tablespoon or two of milk or additional half-and-half, stirring until smooth. If it’s too thin, return to low heat and stir until it thickens slightly.
- Transfer to a serving bowl or keep warm in a small slow cooker on low.
- Serve warm with tortilla chips and sliced vegetables, or over nachos, tacos, or burritos.
Notes
Pro Tips for this Easy Recipe
- Use white American cheese slices for the classic smooth, creamy texture; you can substitute with Velveeta or a mix of cheddar + processed cheese if you prefer a different flavor/texture.
- Stir constantly while melting to prevent separation or scorching. Avoid boiling the mixture.
- For more heat, add a teaspoon of canned chipotle in adobo (finely chopped) or diced jalapeno. To keep queso warm and smooth for parties, set it in a small slow cooker or Crock Pot on the lowest setting and stir occasionally.
