Pepper Jack Queso Recipe
This warm, homemade pepper jack queso dip is a fun and easy appetizer that everyone will love. It’s one of the best recipes with pepper jack cheese—absolutely bursting with flavor, ultra creamy, and has the perfect amount of spice.
Servings: 8 people
Calories: 286kcal
Ingredients
- 16 ounces pepper jack cheese shredded from a brick
- 1 tablespoon cornstarch
- 1/2 cup yellow onion cut into large chunks
- 1/2 whole red bell pepper deseeded and cut into chunks
- 1/2 whole jalapeno deseeded
- 2 cloves garlic peeled
- 3 tablespoons butter
- 1 12-ounce can evaporated milk
- 1/2 cup heavy cream
- 4 ounces canned green chilis drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
Instructions
- In a small bowl, add the shredded pepper jack cheese and sprinkle the cornstarch over the top. Gently mix to coat, then set aside.
- In a food processor with the grater attachment on, grate the onion, red pepper, jalapeno and garlic (or dice with a sharp knife).
- In a saucepan over medium heat, melt the butter and add the onion and vegetable mixture. Saute, stirring occasionally, until the onions are soft but not brown—about 3-5 minutes.
- Add the evaporated milk, cream, green chilies, garlic powder, onion powder, cumin, salt, red pepper flakes, and the reserved shredded cheese. Mix together, then simmer on low and stir until the cheese is melted and smooth.
- Transfer the warm queso to a serving bowl and serve with fresh veggies or tortilla chips. Enjoy!
Video
Notes
Storing leftovers: Leftover queso can be stored in an airtight container in the fridge for up to 3 days.
Reheating: either microwave or transfer to a saucepan with a little milk and heat over medium heat, stirring until nice and creamy.
Nutrition
Calories: 286kcal | Carbohydrates: 9g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 476mg | Potassium: 214mg | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 14mg | Calcium: 446mg | Iron: 0.4mg