Homemade Queso

  • Author: Allie
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Mexican


Ooey, gooey, melty goodness, this homemade queso delivers the goods, y’all!



  • 3 cups mild cheddar cheese, grated
  • 3 cups Monterey jack cheese, grated
  • 2 poblano peppers, seeded, deveined and chopped into quarter inch pieces
  • 1 cup diced tomatoes, drained of extra liquid (diced more finely if you like)
  • 2 cups whole milk
  • 2 tablespoons butter or ghee
  • 2 tablespoons flour (can use gluten free, I like this brand)
  • ½ teaspoon cayenne (optional, or more to taste)


  1. Cook the poblanos, sautéing them in a little bit of butter over high heat, letting them cook down and char a bit (alternatively, fire up a grill and grill them whole until they char then chop them up!)
  2. In a large saucepan, melt the butter over medium heat. Add the flour and stir to combine, cooking for 1 minute to reduce the raw taste
  3. Slowly whisk in the milk, stirring constantly to prevent clumps from forming. Bring mixture up to a very light simmer, stirring occasionally, about 4 minutes
  4. Add in the cheese, stirring to incorporate as it melts
  5. Stir in the poblanos, tomatoes and cayenne
  6. Serve immediately with tortilla chips and enjoy!

Keywords: queso, homemade queso, cinco de mayo recipes