If you’ve ever sat down at Pappasito’s Cantina, you know the chips and queso are more than just a starter — they’re a full-on experience. Creamy, cheesy, and bursting with bold Tex-Mex flavor, their queso is legendary.
This easy homemade version captures all that cheesy goodness and lets you bring it right into your own kitchen.
Whether you’re hosting a game day get-together, feeding a crowd, or just craving a cozy nacho night, this queso checks every box. Smooth, rich, and perfectly spiced, it’s the dip that’ll keep everyone coming back for “just one more chip.”
Why You’ll Love This Recipe
This queso is everything you want it to be: ultra-creamy, full of Tex-Mex flavors, and ready in 20 minutes or less. It’s packed with real cheese, green chilies, a little spice, and even a touch of seasoned beef (just like the Pappasito’s version).
Even better? It stays smooth and dippable — no grainy texture, no fancy ingredients, just real flavor and comforting indulgence.
What You’ll Need
- 1 tablespoon butter
- ½ small onion, finely chopped
- 1 jalapeño, seeded and minced (or leave seeds for more heat)
- 1 garlic clove, minced
- ¼ pound ground beef (optional, for a “loaded” version)
- 8 oz white American cheese, cubed
- 4 oz Monterey Jack cheese, shredded
- 1 (4 oz) can diced green chilies
- ⅓ cup whole milk (or more as needed)
- ¼ cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: diced tomato, chopped cilantro, pickled jalapeños
Pro Tips
- Use deli-sliced American cheese, not the wrapped kind — it melts smoother and gives that signature creamy texture.
- Grate your own Monterey Jack for best meltability — pre-shredded can clump.
- Add more milk or cream to thin out the queso if it thickens as it sits.
- For extra flavor, sauté the ground beef with taco seasoning before adding it in.
- Keep warm in a small slow cooker or warming dish for parties!
Tools You’ll Need
- Medium saucepan or skillet
- Wooden spoon or silicone spatula
- Whisk
- Cheese grater
- Cutting board and knife
Substitutions and Variations
- Cheese: Pepper Jack can replace Monterey Jack for extra heat.
- No beef? Skip the meat or swap in chorizo for a spicier version.
- Add-ins: Stir in chopped tomatoes, corn, or black beans for variety.
- Spicy twist: Use roasted poblanos or chipotle peppers for smoky heat.
Make Ahead Tips
You can make the queso ahead and store it in the fridge for up to 3 days.
Reheat gently in a saucepan over low heat with a splash of milk or cream to loosen it up. Perfect for prepping before a party or making in the morning for game night.
Instructions
1. Sauté the Aromatics
In a medium saucepan, melt the butter over medium heat. Add chopped onion and jalapeño, and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
2. Cook the Beef (Optional)
Add the ground beef to the pan and cook until browned, breaking it into small pieces. Drain excess fat if needed.
3. Add Liquid and Green Chilies
Pour in milk and cream, then stir in diced green chilies and cumin. Bring to a gentle simmer over medium-low heat.
4. Melt the Cheese
Gradually add cubed American cheese and shredded Monterey Jack to the pot, stirring constantly until melted and smooth. Add more milk as needed to thin.
5. Season and Serve
Taste and season with salt and pepper as needed. Transfer to a serving dish and top with chopped tomatoes, cilantro, or pickled jalapeños.
Leftovers and Storage
Store leftover queso in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave in 30-second intervals, stirring frequently.
Add a splash of milk to loosen as needed. Avoid freezing — the texture may change.
Recipe FAQs
Q: What’s the best cheese for smooth queso?
White American from the deli counter melts beautifully and gives that classic Tex-Mex queso feel. Monterey Jack adds great flavor and extra meltiness.
Q: Can I make this vegetarian?
Yes! Just skip the beef and load up on chilies, tomatoes, or beans.
Q: How do I keep it warm for a party?
Transfer it to a small slow cooker on the “warm” setting or use a fondue pot.
Q: Can I double this recipe?
Absolutely — it doubles beautifully. Just use a larger pot and stir constantly to keep the cheese from burning.
Creamy, Cheesy, and Crowd-Pleasing
This Pappasito’s-Inspired Queso is more than just a dip — it’s an event.
Whether you serve it with crispy tortilla chips, drizzle it over nachos, or use it to top off tacos or burritos, it brings bold flavor and serious comfort to the table.
Try it out and let me know how it turned out! Did you keep it classic or load it up with extras? Leave a comment and share your queso moment — I’d love to hear how your family digs in!