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Pepper Jack Queso Recipe

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4.2 from 7 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 8 servings

Description

This Pepper Jack Queso is a creamy, spicy cheese dip perfect for parties or game day snacks. Made with a blend of pepper jack, American, and cream cheese, combined with sautéed jalapeños and onions, Rotel tomatoes, and a touch of cumin for warmth, this queso offers a deliciously smooth texture with a kick of heat. Serve hot with Tostito scoops and garnish with fresh cilantro and jalapeño slices for an irresistible appetizer.

Ingredients

Main Ingredients

  • 2 Tablespoons unsalted butter
  • 1/3 cup onion, diced
  • 1 large jalapeno, diced with seeds
  • 1 Tablespoon flour
  • Salt and pepper, to taste
  • 1 teaspoon ground cumin
  • 10 oz. Rotel (hot or mild based on preference)
  • 1 1/2 cup half and half
  • 6 oz. American cheese, shredded
  • 8 oz. pepper jack cheese, shredded
  • 2 oz. cream cheese

Toppings and Serving

  • Cilantro, chopped (for garnish)
  • Jalapeño slices (for garnish)
  • Tostito scoops (for serving)

Instructions

  1. Sauté veggies: In a cast iron skillet or any skillet, melt the unsalted butter over medium-high heat. Add the diced onion and jalapeño and sauté for a few minutes until softened and aromatic.
  2. Add seasonings: Sprinkle in the flour, salt, pepper, and ground cumin. Stir constantly for 1–2 minutes to fully combine and cook off the raw flour taste.
  3. Add liquids: Pour in the Rotel tomatoes and half and half. Reduce the heat to medium and let the mixture simmer, stirring occasionally, until it thickens, about 10 minutes.
  4. Add cheese: Lower the heat to low and gradually add the shredded American cheese, pepper jack cheese, and cream cheese, stirring constantly until all the cheeses have melted completely and the dip is smooth and creamy.
  5. Add toppings and serve: Remove the queso from heat. Top with chopped cilantro and extra jalapeño slices for added flavor and spice. Serve warm alongside Tostito scoops or your favorite tortilla chips.

Notes

  • Use Rotel hot for a spicier dip or mild for less heat.
  • Adjust the amount of jalapeño to control the spice level.
  • For a smoother texture, shred cheese fresh rather than using pre-shredded varieties that may contain anti-caking agents.
  • Keep the heat low when melting the cheese to prevent curdling.
  • This queso is best served warm; reheat gently on the stovetop if needed.
  • Can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://sarabaking.com/pepper-jack-queso-recipe/