Casa Ole Queso Recipe
This Casa Ole Queso Recipe is warm, creamy and full of comfort. I love this dip on busy nights or slow weekends. The Casa Ole Queso Recipe tastes cheesy, smooth and slightly spicy.
Ingredients
- 2 cups shredded American cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup whole milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 small jalapeño finely chopped
- 1 small tomato diced
- 2 tablespoons diced green chilies
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Fresh cilantro for garnish optional
Instructions
Melt the butter
- Heat a saucepan on low. Add butter and let it melt slowly without browning.
Add the flour
- Sprinkle flour over melted butter. Stir gently to make a smooth paste called roux.
Cook the roux
- Cook the paste for one minute. Keep stirring so it stays smooth and does not burn.
Pour in the milk
- Slowly add milk while whisking. Mix until the sauce becomes slightly thick and silky.
Add the cheeses
- Add American and Monterey Jack cheese. Stir until the cheese melts fully and turns creamy.
Add jalapeño and chilies
- Stir in chopped jalapeño and green chilies. They give heat and that Tex-Mex restaurant taste.
Add tomato
- Add diced tomato for fresh flavor. It also adds color and juicy bites in the queso.
Season the queso
- Add garlic powder, onion powder and salt. Taste and adjust seasoning to your liking gently.
Simmer gently
- Let the queso simmer on low heat. Stir often so it stays smooth and never sticks.
Serve warm
- Pour queso into a warm bowl. Garnish with cilantro if you like a bright touch.
Notes
- Use evaporated milk for thicker queso
- Add cooked chorizo for meat lovers
- Use mild chilies for kids
- Stir often to avoid lumps
- Keep heat low to prevent cheese splitting
- Add a splash of cream for extra richness
- Use Velveeta instead of American cheese if preferred