Have you ever left a restaurant wondering if you could have their queso recipe? I know I’ve wondered this at least one hundred times, and when a friend shared her secret with me, I tweaked it a bit and concocted the absolute best (and easiest) recipe for queso!
What’s even better is that this restaurant recipe for queso has just 4 ingredients, and you can make it in your crockpot! It’s great for Taco Tuesday, Cinco de Mayo, parties, tailgating or any day of the week!
You simply need 4 ingredients: cheese, more cheese, evaporated milk and one jalapeno! (Plus a crockpot, tortilla chips and patience!)
If you plan to make this in a crockpot, which is by far the easiest way, make sure you put a crockpot liner in first! This will make clean-up so much faster! (Trust me on this!)
I like to use white American sliced cheese and a block of jalapeno jack cheese, which produces a white queso or a queso blanco… just like most restaurants serve. If you are looking for a yellow queso, you can swap the white American cheese for “regular” American slice cheese.
Easy Recipe For Queso
16 ounces white American sliced cheese
8 ounce block of jalapeno jack cheese, cubed
1 fresh jalapeno, washed and diced very small (with seeds removed)
2 cans of evaporated milk*
If making in a crockpot, simply add all ingredients and cook on low for 4 hours, stirring at least once per hour.
If making the queso in the microwave, add cheeses, diced jalapeno and 1 can of milk to a microwave-safe bowl. Heat for 3-4 minutes, then stir, adding more milk, if needed. Heat at 3-4 minute increments until cheese is melted, continuing to add milk as needed.
*I have been asked if a can of jalapenos would work instead of a fresh jalapeno. I think it would, and you can add as much or as little as desired. I would personally drain the jalapeno juice before adding it to the queso, but using the juice might lessen the amount of evaporated milk needed in the recipe.
Serve warm on tortilla chips or tacos.