5 Ingredient White Queso Recipes

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5-INGREDIENT QUESO (SO EASY!)



5-Ingredient Queso (so easy!) image

In just 5-minutes with 5-ingredients, have restaurant-worthy homemade queso right in your kitchen! Made with real Pepper Jack cheese to add a little kick to this creamy, smooth, irresistible cheese dip!

Provided by Becca Mills

Categories     Appetizer

Number Of Ingredients 6

12 ounces evaporated milk
1 Tablespoon corn starch (reduce to 3/4 TBSP for a thinner sauce)
½ teaspoon onion powder
¼-½ teaspoon garlic powder (see note)
½ teaspoon kosher salt (more or less to taste)
8 ounces pepperjack cheese (freshly shredded)

Steps:

  • In a medium saucepan over medium-low heat, whisk together evaporated milk, corn starch, onion powder, garlic powder, and salt until combined. Start with half the salt amount if you'd like, adding the rest to taste.
  • Bring just to a light simmer (no more - don't boil!) for 1-2 minutes while frequently stirring.
  • Reduce heat to low and stir in the shredded cheese in batches, allowing each addition to melt completely. Taste test, adding additional salt as needed. If adding diced chiles or tomatoes, you can stir them in now, or transfer the dip to a serving dish and garnish as desired. Enjoy with tortilla chips.

Nutrition Facts : Calories 168 kcal, Carbohydrate 6 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 361 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

EASY (5 INGREDIENTS) QUESO



Easy (5 Ingredients) Queso image

A really easy queso. Just mix and melt everything together. You don't even drain the canned veggies. I like it particularly because it doesn't turn into wallpaper paste after it cools a bit.

Provided by Jessica S.

Categories     Cheese

Time 30m

Yield 10-12

Number Of Ingredients 5

2 lbs Velveeta cheese
10 ounces rotel (any variety)
4 ounces chopped green chilies
10 3/4 ounces cream of celery soup (you won't taste it)
12 ounces evaporated milk

Steps:

  • Mix the last four ingredients together in a large, non-stick pot. I use my dutch oven.
  • DO NOT DRAIN any of the veggies. Dump the liquid in along with everything else.
  • Cube the velveeta and add to the canned ingredients.
  • Cook over low heat until the velveeta melts.
  • Stir often.
  • This makes a lot! But, it warms up great in the microwave.
  • Serve with chips or use to top enchiladas or even use in quesadillas.
  • Variation: Try adding some spicy ground meat or canned chili (with or without beans). Add other veggies like black olives or onion, too.

Nutrition Facts : Calories 347.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 1651, Carbohydrate 16.4, Fiber 0.3, Sugar 8.2, Protein 17.8

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