Homemade Queso

This queso is incredibly cheesy and has just enough heat, but you can customize it to taste. The secret ingredient is the cracked pepper cheese: it gives it stability so this cheese dip can be reheated if it gets cold. You can transfer the queso to a small slow cooker to keep warm. Give it a stir every now and then – and make sure to buy plenty of chips!

Homemade Queso

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 to 10 servings

Homemade Queso


    For the queso:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1 (5.2-oz) creamy cracked pepper cheese (such as Boursin)
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 2 tablespoons hot sauce, or to taste
  • For serving:
  • Tortilla chips
  • Chopped tomatoes
  • Chopped cilantro
  • Pickled jalapeños


  1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 3 minutes. Whisk in the half-and-half, stirring frequently until thick, about 5 minutes.
  2. Stir in black pepper cheese, keep stirring until melted. Add shredded cheeses and stir until melted. Add hot sauce and check for seasoning.
  3. Keep on very low heat until ready to serve. Serve with tortilla chips, chopped tomatoes, cilantro, and pickled jalapeños.

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  1. Jenny said:

    Amazing!!!! Best queso I’ve ever had.