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This Jalapeño Queso is silky smooth, better than anything you could order from a restaurant. Serve with salsa, a simple guacamole, and plenty of salty tortilla chips for the perfect homemade Mexican appetizer. It truly is the BEST!
I have debated for at least an hour now about whether or not I should be sharing this recipe today. It’s not that this queso is not delicious, because trust me, it is DELICIOUS. It’s just that I have been talking all things Mexican food for the entire week, and for a second I felt like it was a bit too much. I went back and forth on this issue for waaay to long, but then I decided that Cinco de Mayo is just over a week away, and that we actually need to be talking all things Mexican, and all week long.
It’s the right thing to do.
So long story short, I’m declaring it Mexican week here on HBH. Because, I just love Mexican food. Have I gotten you excited yet? Today we’ve got this jalapeño queso, and tomorrow I’ll be sharing something on the sweeter side. Olé!
Also, I’d love to go to Mexico right now. It’s still snowing here and I am dreaming of one hundred degree temperatures, blue waters, and tropical fruit. Take me there, please!?
Double also, should I share my Cinco de Mayo menu with you guys? Would that be helpful? Maybe a post with tips and tricks for creating the perfect Cinco de Mayo fiesta next week? Let me know what you think!
OK. And moving right along…
When my family and I traveled to Puerto Vallarta, Mexico this past summer, we were served queso, guacamole, and chips every single night before dinner. The queso was the very first thing to disappear every night, because it was truly the best thing we’d all ever tasted. The Mexican women who were cooking for us gave me a few of their tips and tricks before I left, and I knew I would have to at least attempt to remake their queso when I got home.
Just like Italians, it seems that a lot of Mexican men and women don’t write their recipes down, so I had to do a lot of testing with this recipe. It sure took me a while to get the recipe just right, but I can confidently say it tastes just as delicious as Gloria’s, and the texture is spot on too.
A couple of facts first. Homemade queso is life changing. Yes, life changing. And it’s also surprisingly easy to prepare. If you’ve only ordered queso when eating out, it’s now time to change that.
Here is what you need: some onion, garlic, spices, lots of jalapeño, a little chipotle, and plenty fo cheese. A lot pantry staples (for me at least) and basically all the Mexican food basics. Oh, and some lime too.
The secret to my queso…what makes it silky smooth, addictingly good, and well, the BEST? A little cream cheese.
I know, that may seem weird and totally not traditional, but just trust me on this one. The cream cheese acts as a binder of sorts, it holds all the other cheeses together and makes for an extra creamy and smooth queso, that’s not greasy. Greasy queso is no bueno in my book.
For easy entertaining, I like to make my queso in a cast iron skillet so that I can serve it right out of the skillet. It makes life so much easier and keeps the queso warm too. That said, you can also transfer the queso to a bowl like I did in these photos, but if I’m being honest, I much prefer serving this out of a skillet. I was just having a hard time photographing a pile of cheese in a skillet.
It’s a little tricky, if you didn’t know…
I like to top my queso with salsa and guacamole. Normally, I’ll use either a spicy red salsa or a fruity salsa like mango or pineapple. Either option is amazing, but I’m loving mangos with avocado right now, so I went with a mango salsa. I also used my super simple guacamole, which consist of avocado, lime, jalapeño, and flaky sea salt. It’s so good and perfect atop this extra cheesy queso, along with a side of homemade tortilla chips.
YUM.
If there’s one dish you make this weekend, next week, or for Cinco de Mayo on May 5th, it NEEDS to be this queso, and I think the reasons why are pretty obvious. Hello to melty cheese, guacamole, and a side of chips. Add Mexican beer or a margarita, and life is good.
If you make this queso and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this queso, don’t forget to also tag me on Instagram so I can see!
Enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Yes please!!! Do share your Cinco de Mayo menu, tips, etc. Love all things Mexican, yum!!
Thank you Laura!
This looks SO good! I’ve been pinning so many of your recipes since I found your blog and I don’t know when I’m going to find the time to cook so much delicious food!
Thank you Christina!
This looks delicious! I’m having a Cinco de Mayo party so I may have to add this to the menu. I’d love to see your menu as well! What kind of chips are in this photo, or did you make them? Thanks!
Hi Amber! I made the chips actually! I usually make the tortilla chips I use in recipes. I hope you love this one!
well, it does look good, can’t beat that!!
Thank you Ruth!!
Just got back from a conference in Mexico and I have to agree, the queso and guac can’t be beat! So good! Another of my new favorite Mexican obsessions from the trip is Chilaquiles for breakfast. Fantastic! Had them every day I was there. Are you working on a recipe for that??? I wouldn’t know where to start!!
Ooo sounds like a good idea for a recipe! Thank you Christin! I hope you love this recipe!
homemade tortilla chips are my absolute favorite. I like them with a little turmeric, salt and lime. I need to have some friends over to make this queso!
Yes you totally do! I hope you love this queso, Aimee! Also, turmeric on chips is so creative!!
Will give this a try. How long will it keep in the fridge?
I recommend serving this just after making, but leftovers will keep for 2-3 days. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I really want to make this but my Cinco de Mayo party has 2 Celiacs joining us. Please help me with a flour substitution?!
HI! You can use gluten free corn starch in place of the flour in equal amounts. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you take the dip off the heat when adding the final shredded cheese?
I leave it on the heat, but over LOW heat. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
EVERY week could be Mexican food week as far as I’m concerned! Last queso I tried to whip up started with a block of processed cheese product and went downhill from there. 🙁 I’ll definitely give this a try … and please do share your Cinco de Mayo menu!
Haha I think so too! I am so glad you like this Dean! Thank you!
Yes please share your Cinco de Mayo menu and any other tips! I am busy that Saturday so I am hosting a neighborhood Cuatro de Mayo happy hour and could use allll the ideas! Thanks!
That sounds so fun! Thank you Lori!
Can’t wait to try this out! Would love to see your cinco de mayo menu, we are hosting a get together and would love some inspiration!
I hope you love this! Thank you Shelby!
Perfect introduction to Cinco de Mayo BBQ ! Thank you so much !
Thank you so much! I hope you love this!
Oh my, this looks incredible! Never had queso before but it looks like something I’d polish off in a heartbeat.
I hope you love this! Thank you so much!
OMG. This dish made me hungry.Great recipe. Thank you very much, definately try this.
Thank you!