Pepper Jack Queso combines a simple roux with Ro-tel, half and half, plenty of pepper jack cheese, and jalapeños. Perfect for parties and game day, and you can easily adapt the spice level to your personal preference!
Course Appetizer
Cuisine Mexican
Keyword creamy dip, jalapeno queso, pepper jack queso
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8servings
Calories 313kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsunsalted butter
1/3cuponion- diced
1largejalapeno- diced with seeds
1Tablespoonflour
salt and pepper- to taste
1teaspoonground cumin
10oz.Rotel- I use HOT, but you can use mild
1 1/2cuphalf and half
6oz.American cheese- shredded
8oz.pepper jack cheese- shredded
2oz.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 butter, over medium high heat until softened, just a few minutes.
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
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.
Tostito Scoops work the best for this recipe, so you can SCOOP it all up.
This queso is also great drizzled over chili, a baked potato, or any Mexican food (tacos, burritos, crunch wraps).
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.