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Cast Iron Skillet Queso

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


Creamy, slightly spicy, and absolutely delicious, you’ll love this queso recipe. It’s perfect for a party or just enjoying with the family. Heat and serve in your trusty skillet for minimal dishes.

close of view of queso dip in skillet.

❤️ Why you’ll love this recipe

  • It’s insanely delicious. Better than any restaurant version, the flavors and texture are just perfect.
  • It’s versatile. Dress it up with lots of fresh veggies, or keep it simple.
  • Truly quick and easy. Just throw everything in and heat it up.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

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 

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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.

🍴Instructions

Step One: combine

cubes of cheese and veggies in skillet.

Preheat your oven to 350 degrees Fahrenheit. In a 10″ or larger cast iron skillet, add all of the ingredients except for the cilantro.

Step Two: heat and mix

hand stirring cheese.

Put the cast iron skillet in the oven on the middle rack. Bake it for 20-25 minutes or until bubbling around the edge and the cheese has melted.

Take the cast iron skillet out of the oven. Use a rubber spatula to mix the cheese until it is combined and mixed well. Stir in the chopped cilantro.

Step three: to

fresh veggies and cilantro on top of dip.

Top the queso with pico de gallo, jalapenos, chopped cilantro, hot sauce or red onions if desired.

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.

📖 Here’s the recipe

skillet full of queso dip.
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Cast Iron Skillet Queso

Print Recipe
The very best queso dip you'll every try, and less than ten minutes of hands-on time.
Click here to grab a free seasonal e-cookbook!

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 to 350℉.
  • In a 10” or larger cast iron skillet add all the ingredients except for the cilantro and mix.
  • 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.
  • 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.
  • Top with pico de gallo, jalapenos, chopped cilantro, hot sauce or red onions if desired.
  • Serve immediately with tortilla chips. Enjoy!

Notes

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.
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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