Cast Iron Skillet Queso

Creamy, slightly spicy, and insanely delicious, this cast iron skillet queso is way better than what you’ll get in a restaurant.

It’s amazing with chips or drizzled on top of um…anything. Heat and serve in your trusty skillet for minimal dishes.

skillet full of queso dip.

Cast Iron Skillet Queso

The very best queso dip you'll every try, and less than ten minutes of hands-on time.


  • 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


  • Preheat the oven to 350℉.
  • Mix. In a 10” or larger cast iron skillet add all the ingredients except for the cilantro and mix.
    cubes of cheese and veggies in skillet.
  • Bake. Place the cast iron skillet into the middle rack of your oven and bake for 20-25 minutes or until bubbling around the rim and the cheese has melted.
  • Stir. Remove the cast iron skillet from the oven. Using a rubber spatula, stir the cheese until everything is combined and mixed well. Stir in the chopped cilantro.
    hand stirring cheese.
  • Add toppings. Top with pico de gallo, jalapenos, chopped cilantro, hot sauce or red onions if desired. Serve immediately with tortilla chips
    fresh veggies and cilantro on top of dip.


Optional Toppings:
Pico de gallo, chopped red onion, cilantro, hot sauces, salsa verde, fresh or pickled jalapenos, corn, black beans
Reheat in the microwave or on the stove top, you may have to add more cream or milk to thin out the queso dip.
Fresh jalapeno can be used in place of pickled jalapeno.
ingredients on wooden board.

Here’s what you’ll need to make this delicious queso dip:

  • Queso Blanco Velveeta Cheese (this is essential for success!)
  • Pepper Jack Cheese 
  • Rotel with Green Chilies
  • Garlic Cloves
  • Red Onion Diced
  • Pickled Jalapenos (you can preserve your own, or store-bought is perfectly fine!)
  • Ground Cumin
  • Heavy Cream
  • Fresh Cilantro 

Just your skillet! I use a 10-inch for this recipe. Larger is fine, but unless you’re cutting the recipe in half, don’t go smaller.

close of view of queso dip in skillet.

Serve this dip with tortilla chips. Enjoy!

🥫 Storage instructions

The queso will last for 3-4 days in the fridge.

You can also freeze it for 2-3 months. Pour leftovers into a zip-top freezer bag and press it flat, then freeze. Defrost at room temperature or in a bowl of lukewarm water, then heat on the stovetop or microwave.

When you’re reheating the dip, either from refrigerated or frozen, you’ll likely need to add a little more cream to thin it out.

🔍 FAQs

Can I use different cheeses?

I want to tell you yes… but no. It’s important to use the cheeses in the recipe. Any substitutes won’t be as creamy or melty. I’m sorry!

What can I do if my queso is too thick/thin?

If your queso is too thick, you can add more cream or milk to thin it out. If it’s too thin, let it simmer on the stovetop for a few minutes until it thickens.

Are there any other toppings I can use?

Yes! You can top your queso with anything that sounds good to you.

Is this recipe low-carb/ keto-friendly?

Yes! Try dipping cucumbers in it for a low-carb option. Not quite the same, I know!

👩🏻‍🍳 Expert tips

  • Use a rubber spatula to stir it after heating to ensure everything is incorporated.
  • Consider making your own pico de gallo with fresh tomatoes, onion, and cilantro for extra flavor. Homemade is delicious.
  • Invest in a good cast iron skillet. Not only will it make your queso even better, but it’s the perfect tool for many other cooking and baking recipes as well. Just make sure to season it properly before use!

📘 Related Recipes

🍽 Serve it with

Try these Tex-Mex favorites and invite your friends over.

chip being dipped into queso.
Cast Iron Skillet QuesoCast Iron Skillet Queso

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Recipe Rating


  1. 5 stars
    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!