Salsa Con Queso

This is wicked simple queso that’s better than anything you’ll get at a restaurant. The key is keeping the heat low and using freshly shredded cheese – the pre-shredded stuff has anti-caking agents that make it grainy.

June Arthurs
January 29, 2026
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Ingredients (~4 servings)

  • 1 cup cheddar cheese, freshly shredded
  • 3/4 cup pepper jack cheese, freshly shredded
  • 2 tsp cornstarch
  • 1/2 Tbsp butter
  • 1/4 cup finely diced white onion
  • 1 can (10 oz) Rotel, drained
  • 1 can (12 oz) evaporated milk
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • Pinch of dried coriander
  • 2-3 Tbsp milk, for thinning
  • Salt to taste

Toss the Cheese with Cornstarch

Add both cheeses and cornstarch to a medium bowl and toss to coat.

The cornstarch helps prevent the cheese from clumping when it melts.

Cook the Onions in Butter

Melt butter over medium-low heat in a large saucepan.

Add the diced onions and cook for ~3-4 minutes until they’re translucent.

Keep the heat at medium-low throughout this entire recipe – higher heat will make the queso grainy and you can’t fix it once that happens.

Add Rotel and Build the Base

Stir in the drained Rotel and cook for ~1 minute to heat through.

Pour in the evaporated milk, then add the cheese mixture along with cumin, garlic powder, and coriander.

Stir constantly as the cheese melts – this takes ~5-8 minutes.

Finish and Adjust Consistency

Once the cheese is fully melted and smooth, the queso will thicken as it cools.

If it gets too thick, add milk 1 Tbsp at a time until you hit your preferred consistency.

Taste and add salt as needed – usually ~1/4 tsp does it.

Serve warm. If it sits and thickens up, just stir in more milk to loosen it back up.

Salsa Con Queso

This is wicked simple queso that’s better than anything you’ll get at a restaurant. The key is keeping the heat low and using freshly shredded cheese – the pre-shredded stuff has anti-caking agents that make it grainy.
prep time10 minutes
cook time15 minutes
total time25 minutes
Print Recipe

Ingredients

Ingredients (~4 servings)

  • 1 cup cheddar cheese, freshly shredded
  • 3/4 cup pepper jack cheese, freshly shredded
  • 2 tsp cornstarch
  • 1/2 Tbsp butter
  • 1/4 cup finely diced white onion
  • 1 can Rotel, 10 oz, drained
  • 1 can evaporated milk, 12 oz
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • Pinch dried coriander
  • 2-3 Tbsp milk, for thinning
  • Salt to taste

Instructions

  • Toss shredded cheddar and pepper jack with cornstarch in a bowl.
  • Melt butter in saucepan over medium-low heat.
  • Sauté onions until translucent, about 3-4 minutes.
  • Add drained Rotel and cook 1 minute.
  • Pour in evaporated milk and cheese mixture.
  • Stir in cumin, garlic powder, and coriander.
  • Continuously stir cheese until fully melted, 5-8 minutes.
  • Add milk 1 Tbsp at a time if too thick.
  • Season with salt to taste.
  • Serve warm, stirring in additional milk if needed to maintain consistency.

Notes

Keep heat low to prevent cheese from becoming grainy.