Easy Cast Iron Skillet Queso Recipe – Ready in Just 10 Minutes
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, resulting in a warm, gooey queso perfect for dipping your favorite chips, veggies, or whatever you like.
Whether for game day, a family gathering, or just because you’re in the mood for a tasty snack to share, this queso will surely be gone in no time! Feel free to add your touch with toppings like pico de gallo, jalapeños, or more cilantro to make it uniquely yours. And if you’re a fan of cooking with cast iron, check out these other cast iron skillet appetizers for more delicious ideas!
Cast Iron Skillet Queso
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)
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
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 love how the combination of Velveeta Pepper Jack cheese and Rotel turns each bite into a rich and cheesy delight.
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!
If you’re looking for more ways to use your cast iron skillet, check out these other cast iron skillet dinner ideas that are just as easy and delicious.
I’m confident you’ll find it just as delicious!
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. If you’re a fan of cooking with cast iron, check out this Cast Iron Hub for more recipes, tips, and everything you need to know about caring for your cast iron cookware.
- 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!
Troubleshooting and Help
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.
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.
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.
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!
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.
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!
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.
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.
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.
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!
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.
This Cast Iron Skillet Queso 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. Try making it a regular feature at your get-togethers!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.