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Queso means “cheese” in Spanish, but the creamy dip we know today is a Tex-Mex creation.
- Pre-Columbian Mexico had no dairy—cheese arrived with the Spanish in the 1500s.
- Mexico developed fresh cheeses like queso fresco and panela, usually crumbled or sliced, not melted.
- In Texas and northern Mexico, American dairy methods and processed cheeses made smooth melting possible.
- By the mid-1900s, Tex-Mex restaurants popularized queso dip made with melted cheese, milk, and chiles.
In short: Mexico introduced cheese, Texas transformed it into the iconic queso dip.
Here’s a bold, spicy queso that’s creamy, dippable, and perfect for chips, tacos, or drizzling over anything you want to wake up 🌶️🧀
🔥 Spicy Queso Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (or half-and-half for extra richness)
- 8 oz white American cheese, shredded or cubed
- 4 oz sharp cheddar or pepper jack, shredded
- 1–2 fresh jalapeños, finely diced (seeds in for more heat)
- 1–2 tbsp pickled jalapeño juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼–½ tsp cayenne (to taste)
- Salt to taste
- Optional but recommended:
- ¼ cup diced green chiles
- ¼ cup fire-roasted tomatoes (drained)
- 1 tsp hot sauce or chipotle adobo sauce
Instructions
-
Build the base
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute (don’t brown). -
Cream it
Slowly whisk in milk until smooth. Cook 2–3 minutes until thickened. -
Melt the cheese
Lower heat. Add cheeses gradually, stirring constantly until silky. -
Bring the heat
Stir in jalapeños, jalapeño juice, spices, and any optional add-ins. -
Adjust & serve
Taste and adjust salt and heat. Keep warm on low, stirring occasionally.
🌶️ Extra-Spicy Upgrade Ideas
-
Add chorizo or spicy ground beef
-
Stir in roasted poblano or serrano peppers
-
Finish with charred corn + cilantro
-
Splash of tequila or mezcal (½ tsp) for depth