Description
This Pepper Jack Queso is a creamy, spicy cheese dip featuring melted pepper jack cheese, fire-roasted Rotel tomatoes, green chilies, and a blend of savory spices. Perfect as an appetizer or party snack, it brings bold Mexican-inspired flavors right to your table with an easy stovetop preparation.
Ingredients
Scale
Queso Ingredients
- 1 tablespoon olive oil
- 12 ounces evaporated milk (1 can)
- 1/2 small onion, diced (about 1/4 cup)
- 1 can green chilies (4.5 ounces)
- 8 ounces Pepper Jack cheese, shredded
- 1 can fire roasted Rotel (10 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1 tablespoon cilantro, chopped
Instructions
- Heat the oil and cook onions: In a large cast iron skillet over medium-high heat, warm the olive oil. Add the diced onions and cook, stirring occasionally, until translucent and soft, about 3-5 minutes.
- Add green chilies: Stir in the canned green chilies and cook for an additional 2 minutes to release their flavor.
- Add evaporated milk and melt cheese: Pour in the evaporated milk and bring to a gentle simmer. Reduce heat to low and gradually add shredded pepper jack cheese in batches, stirring constantly after each addition until fully melted and smooth.
- Incorporate seasonings and Rotel: Once all the cheese has melted, stir in the fire roasted Rotel tomatoes with their juices, salt, black pepper, and cumin. Mix until everything is well combined and heated through.
- Finish with cilantro and serve: Fold in the chopped cilantro, adjusting seasoning if needed. Serve warm with tortilla chips and optionally top with your favorite salsa.
Notes
- This Pepper Jack Cheese Queso Dip offers bold Mexican flavors with the creamy heat of pepper jack cheese and the freshness of cilantro.
- Using evaporated milk helps achieve a smooth and creamy consistency without heaviness.
- Serve immediately for best texture, as queso tends to thicken as it cools.
- For a milder dip, substitute pepper jack with a mild cheddar or Monterey Jack cheese.
- Cast iron skillet retains heat well, keeping the queso warm longer when serving.
Nutrition
- Serving Size: 1/8 of recipe (~1/2 cup)
- Calories: 288 kcal
- Sugar: 4.9 g
- Sodium: 423 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5.4 g
- Fiber: 0.1 g
- Protein: 17 g
- Cholesterol: 63 mg
