Basic Texas-Style Queso
HOME > Recipes > Basic Texas-Style Queso

Basic Texas-Style Queso

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 3/4 pound (12 ounces) extra-sharp cheddar cheese, grated (about 3 cups)

  • 6 ounces Pepper Jack or Monterey Jack cheese, grated (about 1 1/2 cups)

  • 1 tablespoons cornstarch

  • 1 1/2 teaspoons (half a palmful) ground cumin

  • 1/2 teaspoon pimentón (smoked sweet paprika)

  • About 1/4 teaspoon cayenne pepper

  • 1/4 cup milk

  • 1 small onion, grated or minced, with its juice

  • 2 cloves garlic, grated or minced

  • 1 4-ounce can diced green chilies, drained


Combine cheeses and toss with cornstarch and dried spices. Place cheeses in a heavy-bottomed pot and add milk. Place pot over medium-low heat and stir to melt, 10-15 minutes. Add onions, garlic and chilies, and reduce heat to low. Stir to combine flavors and cook onions, 10 minutes more. Keep warm over low heat, stirring occasionally for 1 hour or serve in slow cooker on low setting.

Serve queso on hot dogs garnished with jalapeño chips or pickled jalapeños; build nachos with spiced ground beef or crumbled Mexican chorizo; serve with jicama, radishes and celery hearts for dipping; use as a topping for crispy Tater Tots hot from the oven or slather the queso on grilled corn.

The Tools You'll Need

You May Also Like

This filling salad is easy to prepare and works well for dinner or lunch. For...
This mac 'n cheese works well with Rachael's Arugula and Pear Salad.
Enjoy the tantalizing taste of this vegetarian-friendly tetrazzini with mushrooms, peas and herbs in a...