Easy Cast Iron Skillet Queso

Name: Cast Iron Skillet Queso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds queso blanco velveeta cheese ((cubed)); 8 ounces pepper jack cheese ((cubed)); 1 10 ounce can rotel with green chilies ((drained)); 3 3 garlic cloves ((minced)); ¼ cup red onion ((diced)); 3 tablespoons pickled jalapenos ((diced)); 1 teaspoon ground cumin; 2 cups heavy cream; 1 tablespoon fresh cilantro ((chopped))

If you want a dip that’ll be a hit at your next party, this cast iron skillet queso is just the thing. The mix of smooth Velveeta, hot Pepper Jack, and zesty Rotel is the best. With just 10 minutes of prep, everything blends in the skillet, for an easy dip with minimal dishes . Add toppings like pico de gallo, jalapeños, or more cilantro to make it uniquely yours.

Prep Time:10

Cook Time:15

Total Time:25

Equipment

10-inch or larger cast iron skillet
Rubber spatula
Measuring cups and spoons
Mixing spoon or fork

Ingredients

2 pounds queso blanco velveeta cheese (cubed)
8 ounces pepper jack cheese (cubed)
1 10 ounce can rotel with green chilies (drained)
3 3 garlic cloves (minced)
¼ cup red onion (diced)
3 tablespoons pickled jalapenos (diced)
1 teaspoon ground cumin
2 cups heavy cream
1 tablespoon fresh cilantro (chopped)

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Instructions

Preheat the oven. Preheat your oven to 350℉ (175℃).
Combine ingredients in the skillet. Add all the ingredients except the chopped cilantro in a 10-inch or larger cast iron skillet. Stir everything together until evenly mixed.
Bake the queso. Place the skillet on the middle rack of the oven. Bake for 20-25 minutes until the cheese is melted and bubbly around the edges.
Stir the melted queso. Carefully remove the skillet from the oven. Stir the melted cheese mixture using a rubber spatula until fully combined and smooth. Stir in the freshly chopped cilantro.
Add toppings and serve. Top with your favorite garnishes like pico de gallo, fresh or pickled jalapeños, additional chopped cilantro, hot sauce, or diced red onions. Serve immediately with tortilla chips for dipping.

Notes

Before cooking, prepare your ingredients – chop, mince, and measure everything out. This helps you mix everything faster and cook your queso evenly.

Using fresh garlic, onion, and cilantro instead of dried ones will make your queso taste better and fresher. It might not seem like a big deal, but fresh ingredients change the flavor.

When cutting fresh jalapeños, wear gloves or wash your hands immediately. The oils from the jalapeños can irritate your skin, especially if you touch your face or eyes.

Cheeses that come pre-shredded often have stuff added to them to keep the shreds from sticking together, which can mess up how well they melt. If you can, shred the Pepper Jack cheese yourself for a smoother dip.

For extra flavor, cook the onions and garlic in the skillet for a few minutes before adding the cheese. This makes them taste better and adds more flavor to your queso.

If you’re making this for a get-together, remember the queso gets thicker as it cools down. Keep it in the skillet on low heat or move it to a slow cooker on warm to keep it just right for dipping.

Feel free to mix in things like cooked chorizo, ground beef, or black beans to make the queso more filling. Adding some diced avocado or corn can give it more texture and flavor.

Adding toppings like pico de gallo, jalapeños, or cilantro right before serving keeps them fresh and makes the dip taste better. Put them on too early, and they can make the queso watery or soggy.

This recipe is a hit, so you might want to make more if you have many people over. Just use a bigger skillet or split it between two smaller ones. The dip tends to go fast, so more is always better!

Author: Katie

This Skillet Queso Dip recipe is my go-to for any gathering or when I’m just hanging out at home. It’s incredibly easy to whip up, needing only about 10 minutes of prep time before it goes into the oven. This means I end up with hardly any mess to clean up afterward.

I always toss in some pickled jalapeños and a bit of cumin for that perfect spicy kick. And I never hold back on the toppings—I add everything from pico de gallo and fresh cilantro to a dash of hot sauce to ramp up the flavor. I serve it straight from the skillet with some warm tortilla chips, and it’s always a hit.

I’m confident you’ll find it just as delicious!

Tips for the Best Cast Iron Skillet Queso

Make sure to drain any liquid off before you start, or your queso might end up too thin. Draining helps keep it nice and thick.
If your queso thickens too much while it sits, stir in extra cream or milk to get it back to the right consistency.
Let your cheese sit out before cubing it, if possible. It will melt more smoothly and combine better with the other ingredients, giving you a silkier queso.
The queso is ready when it starts bubbling around the edges. Just make sure it doesn’t brown too much or get overcooked, which can make it less smooth. Take it out when it’s all melted and bubbly.
After taking the queso out of the oven, stir it well to make sure all the cheese is evenly melted and there are no clumps. If your queso will sit out for a while before serving, give it a quick stir every so often to prevent a thin skin from forming on the surface as it cools.
Using a skillet that’s been seasoned well means your queso won’t stick, and it might even add a nice, earthy taste. If your skillet needs it, brush it with oil before putting anything in it.
When you’re serving queso at a gathering, it might thicken up as it cools down. Keep it warm by keeping it in the skillet on low heat or in a slow cooker in a warm setting. This keeps it perfect for dipping.

Key Ingredients and Tools

Here are some basic items and ingredients that really make this recipe work:

Cast iron skillet: A well-used cast iron skillet spreads heat evenly and keeps the queso warm longer. It also gives a simple, homey look. Any oven-safe skillet or baking dish will do if you don’t have one.
Velveeta cheese: This type melts well and makes the queso creamy. You can usually find it where dairy or snacks are sold, and it’s key for getting that classic, smooth texture. If unavailable, try cheddar or Colby Jack for a more natural cheese choice, though the dip might not be creamy.
Pepper Jack cheese: This adds a bit of spice but still melts well. Try Monterey Jack or another softer cheese if you want something less spicy. The pepper gives it an extra flavor kick.
Rotel with green chilies: This can of chopped tomatoes and green chilies adds a tangy taste to the queso. While it’s common in many stores, sometimes it’s located in the international or Mexican foods aisle rather than with the canned vegetables. If you can’t find Rotel, mix some canned chopped tomatoes with a small can of green chilies.
Pickled jalapeños: They add a spicy, tangy touch that cuts through the cheese’s richness. Look for them near the pickles or in the international aisle. Fresh jalapeños are good, too, if you like something less spicy and crisp.

Each component adds something unique to the dish, helping to get just the right mix of flavors and textures in your queso. Whether you follow the list exactly or swap a few things out, these key items promise a tasty outcome!

Serving Suggestions

Serve this queso with tortilla chips, sliced bell peppers, celery sticks, soft pretzels, or toasted baguette slices for the perfect dipping options. If you feel extra creative, serve it alongside Carnitas nachos, or quesadillas for a fun snack spread!

Troubleshooting and Help

My queso turned out too thick. What should I do?

This happens sometimes, especially as the dip cools. Add a splash of heavy cream or milk and stir until you reach the right consistency. Keep a little extra cream on hand when serving in case it thickens as it sits.

What can I do if my queso separates?

If your queso separates (you’ll see oil separating from the cheese), don’t panic! This can happen if it gets too hot. To fix it, whisk in a small amount of milk or cream over low heat until it comes back together.

Can I use fresh jalapeños instead of pickled ones?

Yes, you can! Fresh jalapeños will give you a slightly different flavor—more bright and sharp compared to the tangy kick of pickled ones. If you use fresh, be mindful of the heat level since they can sometimes be spicier than pickled jalapeños.

Can I add meat to this queso?

Definitely! Adding cooked chorizo, ground beef, or shredded chicken can turn this queso into a heartier dish. Make sure the meat is fully cooked and drained before stirring it into the queso. It’s an easy way to make this dip more filling!

How can I prevent the queso from getting grainy?

Good question! The key is to avoid overheating the cheese. Make sure you bake it until it’s just melted, then stir thoroughly to blend everything. If you heat it too much, the cheese might start to break down and get grainy, so watch it closely towards the end of baking.

Can I make this spicier?

Totally! If you love spice, you can easily kick it up by adding more diced jalapeños or using a hotter variety of Rotel. For extra heat, you can also sprinkle in some cayenne pepper or crushed red pepper flakes. Just taste as you go to make sure it’s the right spice level for you!

Can I make this recipe vegetarian?

Definitely! The queso itself is already vegetarian-friendly, but if you want to add extra mix-ins, consider sautéed veggies like bell peppers or mushrooms. These add extra texture and flavor without needing any meat.

Is there a way to make this recipe lighter?

If you want a lighter version, use reduced-fat cheeses and substitute half-and-half for the heavy cream. Remember that this might change the creaminess a bit, so be sure to stir well to keep it smooth.

What if I don’t have a cast iron skillet?

No worries! You can use any oven-safe dish, like a ceramic baking dish or a heavy-duty glass dish. Just make sure it’s a size that fits everything comfortably. The cast iron gives it some rustic, warm presentation, but it’s not a dealbreaker if you don’t have one.

Can I make this on the stovetop instead of baking it?

Yes, you can! If you’d like to make this on the stovetop, combine all the ingredients in your skillet over low heat. Stir frequently to prevent the cheese from sticking or burning. Once everything is melted and smooth, you’re ready to serve!

Can I make this ahead of time?

Absolutely! You can prep everything by chopping the ingredients and combining them in the skillet. Just cover it and store it in the fridge until you’re ready to bake. When it’s time to serve, pop it in the oven and bake it fresh. Just keep in mind if it’s cold from the fridge, you might need to add a few extra minutes to the baking time.

Storage Instructions

To store this queso, let it cool completely before transferring it to an airtight container. It will be kept in the refrigerator for up to 3 days.

When you’re ready to reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of milk or cream to restore its creamy texture.

This recipe doesn’t freeze well because the cheese can become grainy and separate when thawed. It’s best to enjoy it fresh or from the fridge within a few days!

For more detailed tips on storing and reheating leftovers safely, check out this helpful guide on food safety and leftovers from the USDA.

This is a simple, popular dish perfect for any event. Everyone will love it for a gathering, sports day, or a relaxing evening at home. It’s easy to make with just a few basic ingredients, and you’ll quickly have a tasty, hot dip that’s creamy, cheesy, and packed with taste. Serve it with your preferred toppings; it’ll likely be the first thing to go.

2 Comments

Susan Mc Granahan says:

December 30, 2022 at 6:39 pm

Excellent queso! I highly recommend this recipe. The only difference I made when I halved the recipe was using all the garlic, not halving it. Perfect consistency! Will definitely make again!

1. Katie Shaw says:
  
  December 30, 2022 at 10:53 pm
  
  so happy you enjoyed it susan! i love garlic too maybe i’ll double mine next time 🙂

Easy Cast Iron Skillet Queso