Creamy Jalapeño Queso

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Creamy Jalapeño Queso combines a simple roux with Rotel, milk, plenty of cheese, and jalapeños. Perfect for parties and game day, and you can easily adapt the spice level to your personal preference.

Overhead shot of creamy jalapeño queso in a round cast iron skillet, being stirred by a large wooden spoon, with a few chips inside the queso.

When we go out for Mexican food, I never turn down the chips. Mike and I recently took a big bike ride, and planned our stop for a little Mexican joint, where we inhaled tacos, one giant craft beer, and some chips and guacamole. I figured we burned what we ate…ahead of time. 😀

We eat tons of avocados at home, but I rarely make queso now, because we are empty nesters, and it just doesn’t get eaten. I usually wait for a party or a big game day, or when my boys are home, to whip up a batch of this cheesy goodness.

Close-up shot of my hand holding a Tostito chip dipped in the queso, as it drips off over the skillet.

To make this jalapeño queso, you follow a few simple steps.

  1. Saute the diced onions, jalapeños, and garlic in olive oil.
  2. Add spices and flour, and stir until absorbed.
  3. Add milk and Rotel, and simmer until slightly thickened.
  4. Stir in all of the cheese, and continue stirring until creamy.

What is a roux?

A roux (or béchamel sauce) is the magic sauce that holds everything together in many dishes. With a few extra ingredients, it becomes the base for Mac and cheese, queso, gravy, and so many other recipes. The basic ratio for a classic béchamel is equal parts of fat to flour, and then milk, or other liquid (amount depends on desired consistency). For this recipe, I used 2 tablespoons of olive oil and flour, plus 1.5 cups of milk.

If you don’t like spicy, you CAN:

  • Omit the seeds of the jalapeño, or a portion of them.
  • Skip the Rotel and add regular diced tomatoes.
Overhead process shots of 1) one large jalapeño, and 2) the diced jalapeño and onions, getting sautéed in the cast iron skillet.

Tostito Scoops work the best for this recipe, so you can SCOOP it all up.

This queso is also great drizzled over so many other things, like:

You can also freeze the queso in an airtight container, for up to three months. Make it ahead and bring it out for game day or any last minute party.

Overhead shot of a serving of queso in a white bowl, with a bunch of chips beside it, on a gray background.

Other awesome Game Day recipes:

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of creamy jalapeño queso in a round cast iron skillet, being stirred by a large wooden spoon, with a few chips inside the queso.

Creamy Jalapeno Queso

Creamy Jalapeño Queso combines a simple roux with Rotel, milk, plenty of cheese, and jalapeños. Perfect for parties and game day, and you can easily adapt the spice level to your personal preference.
4.75 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: creamy dip, jalapeno queso, queso, tex-mex dip
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 442kcal
Author: Sue Ringsdorf

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 medium onion – diced
  • 1 large jalapeno – diced with seeds
  • 2 cloves garlic – minced
  • salt and pepper – to taste
  • 1 teaspoon ground cumin
  • 1 Tablespoon flour
  • 10 oz. Rotel – I use HOT, but you can use mild
  • 1 1/2 cup milk
  • 8 oz. American cheese – shredded
  • 8 oz. pepper jack cheese – shredded
  • 4 oz. cream cheese
  • top with cilantro and jalapeño slices – to serve
  • Tostito scoops – to serve

Instructions

  • In a cast iron skillet (other other skillet), sauté the diced onion and jalapeño in olive oil, over medium high heat. After about 4-5 minutes, add the garlic and stir another 30 seconds.
  • Add the salt, pepper, cumin, and flour, and stir constantly for a minute or two, or until the flour is fully absorbed. 
  • Add the Rotel and milk, and reduce heat to medium. Let the mixture simmer until thickened, about 10 minutes or so.
  • Reduce heat to low, and add the cheese and cream cheese, stirring constantly until everything is melted and creamy.
  • Remove, and add extra jalapeño slices and chopped cilantro. Serve with Tostito scoops.

Notes

  1. If you don’t like spicy, you CAN 1) Omit the seeds of the jalapeño, or a portion of them. 2) Skip the Rotel and add regular diced tomatoes.
  2. Tostito Scoops work the best for this recipe, so you can SCOOP it all up.
  3. This queso is also great drizzled over chili, a baked potato, or any Mexican food (tacos, burritos, crunch wraps).
  4. You can also freeze the queso in an airtight container, for up to three months. Make it ahead and bring it out for game day or any last minute party.

Nutrition

Calories: 442kcal | Carbohydrates: 12g | Protein: 20g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 984mg | Potassium: 352mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 5.5mg | Calcium: 792mg | Iron: 1.5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

8 Comments

  1. Wendy Jensen says:

    Looking at your comments, you talk about using equal amounts of fat to flour. So if you use 2 T of olive oil, do you use 2 T of flour or 1T of flour as your recipe indicates? I am looking forward to trying this recipe. Thanks.

    1. Suebee Homemaker says:

      Hi Wendy. After making this again, I decided one tablespoon of flour is enough! I hope you enjoy it!

  2. Made this for my Friday night happy hour as a treat and it really was!! Queso is one my favorite foods and this is a great one!!

    1. Suebee Homemaker says:

      That’s awesome, Shari! So glad you enjoyed it. 🙂

  3. Easy, tasty, and the whole family love it! I made taco meat and used this queso for nachos. Yum!

    1. Suebee Homemaker says:

      Yay! I’m so glad ya’ll enjoyed it, Jessica! Thanks for your sweet comments. 🙂

  4. This is always a hit at parties! An awesome recipe!

    1. Suebee Homemaker says:

      Thanks! 🙂

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