Skillet Queso Dip with Jalapeños | CookOS

Skillet Queso Dip

Name: Skillet Queso Dip with Jalapeños
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp butter; 1/2 medium onion, diced; 1 jalapeño, diced; 1 (10 oz) can diced tomatoes and green chiles, undrained; 16 oz white American cheese slices; 1/4 cup milk; 1 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper

This skillet queso dip combines melted white American cheese with diced jalapeños, tomatoes, and warm spices in a cast iron skillet for a crowd-pleasing Tex-Mex appetizer that comes together in minutes.

🌍Tex-Mex 🏷️Queso 🏷️Cheese dip 🏷️Appetizer 🏷️Game-day 🏷️Easy recipe

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

1 tbsp butter
1/2 medium onion, diced
1 jalapeño, diced
1 (10 oz) can diced tomatoes and green chiles, undrained
16 oz white American cheese slices
1/4 cup milk
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper

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Instructions

1
In a skillet over medium heat, melt the butter.
2
Add the diced onion and jalapeño to the skillet.
3
Sauté the vegetables until they are softened and golden brown.
4
Stir in the can of diced tomatoes and green chiles.
5
Add the white American cheese slices and a splash of milk to the skillet.
6
Stir continuously until the cheese is completely melted and the mixture is smooth and creamy.
7
Season the queso with chili powder, cumin, and cayenne pepper.
8
Stir well to combine all the spices. Serve warm with tortilla chips.

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Tips & Notes

Pro tips

Use white American cheese slices rather than pre-shredded—they melt smoother and prevent the dip from becoming grainy or separated.
Add milk gradually while stirring until you reach your desired consistency; the dip will thicken as it sits.
Dice jalapeños finely and include seeds only if you prefer more heat; remove seeds for milder flavor.
Keep the heat low after the cheese melts to prevent scorching on the skillet bottom; stir frequently throughout serving.

Substitutions

White American cheese → Monterey Jack or mild white cheddar (adjust seasoning if using sharper cheese)
Diced tomatoes and green chiles → 1 cup salsa (reduce milk slightly)
Jalapeño → serrano pepper or poblano (serrano is spicier; poblano is milder)

Storage & make-ahead

Store leftover queso in an airtight container in the refrigerator for up to 3 days; reheat gently in the skillet over low heat with a splash of milk.

Equipment

cast iron skillet

Common Questions

Can I make this queso dip ahead of time?

Yes. Prepare the dip and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the skillet over low heat, stirring frequently and adding a splash of milk to restore creaminess.

What can I use instead of white American cheese?

Mild white cheddar, Monterey Jack, or a blend of both work well. Avoid pre-shredded cheese—sliced or block cheese melts more smoothly.

How do I keep the dip warm during a party?

Keep the skillet on a low heat setting or transfer to a slow cooker on the warm setting. Stir occasionally and add milk if it thickens.

Can I scale this recipe up for a crowd?

Yes. Double or triple the ingredients proportionally, but add milk gradually—the ratio may need slight adjustment depending on the size of your skillet.