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A silky Tex-Mex cheese dip made with evaporated milk, sharp cheddar, and Monterey Jack, brightened with jalapeño, tomato, lime, and cilantro. It stays smooth and spoonable for chips, tacos, or a party spread.
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Evaporated milk provides concentrated dairy flavor without excess water, while cornstarch coats the grated cheese proteins and helps the cheddar and Monterey Jack melt into a stable, glossy sauce. Fresh jalapeño, tomato, lime, and cilantro keep the rich dip balanced.
Refrigerate cooled queso in an airtight container for up to 3 days.
Reheat gently in a saucepan over low heat, stirring frequently. Add 1 tablespoon of milk at a time until smooth; do not boil.
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