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