Go Back
White bowl of smooth melted cheese dip with tortilla chips beside it

Best Queso (Creamy, Cheesy & Ready in 15 Minutes)

Smooth, pourable queso made with melty cheese, tomatoes with green chilies, cumin and a little milk — ready in 15 minutes on the stove or in a slow cooker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb processed cheese Velveeta, cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10 oz) diced tomatoes with green chilies (Rotel) undrained
  • 1/2 cup whole milk
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • diced tomato, chopped cilantro, sliced jalapenos, pico de gallo optional toppings
  • Tortilla chips for serving

Method
 

  1. Cut the processed cheese into 1-inch cubes.
  2. Combine the cubed cheese, cheddar, undrained tomatoes with green chilies, milk, cumin and garlic powder in a medium saucepan.
  3. Cook over medium-low heat, stirring often, for 8 to 10 minutes until completely melted and smooth. Do not boil.
  4. Thin with milk a tablespoon at a time if needed, or simmer gently to thicken.
  5. Taste, add salt if needed, and finish with a squeeze of lime if you like.
  6. Pour into a warm bowl, add toppings, and serve immediately with tortilla chips.

Notes

  • Keep the heat at medium-low; boiling makes the cheese grainy and oily.
  • Slow cooker version: combine everything, cook on low 1 to 1.5 hours, stirring once halfway; hold on warm.
  • Stir in browned chorizo for queso fundido, or use white American cheese and green chilies for white queso.
  • Leftovers keep 4 days in the fridge; reheat gently with a splash of milk.