Game Day Queso

Creamy, spicy, and gone before halftime

Game day food should be simple and comforting, and this queso checks both boxes. It’s creamy, cheesy, and just spicy enough to keep things interesting. Perfect for scooping, sharing, and going back for way more than you planned. Don’t forget the chips!

Tini’s Tips

• If you’re serving this in a crock pot, keep it on the lowest setting and give it a stir every so often. Gentle heat is the key to keeping it creamy and not separated.

• If you can’t find jalapeño evaporated milk, or like your queso a little less spicy, you can use plain evaporated milk.

• Take the time to freshly grate your cheese if you can. It melts better than packaged shredded cheese.

Makes about 2 ½ cups

What You’ll Need

½ medium red onion, finely diced (about ½ cup)

1 to 2 jalapeños, deseeded and finely diced, depending on how big they are and how spicy you like your queso (¼ to ½ cup)

3 garlic cloves, minced

8 ounces sharp cheddar cheese

2 tablespoons unsalted butter

½ teaspoon smoked paprika

½ teaspoon chipotle powder

1/4 teaspoon ground cumin

A few pinches of cayenne pepper, or more to taste

A few generous pinches of kosher salt

Freshly ground black pepper, to taste

½ teaspoon cornstarch

1 (12-ounce) can jalapeño evaporated milk

A few fresh cilantro leaves, for topping

Tortilla chips, for serving

🧅 Step 1: Prep your Ingredients

Shred your cheese and set it aside. Just like with my mac and cheese, I always recommend you freshly grate your cheese. It melts better.

🧈 Step 2: Cook the Aromatics

In a medium saucepan over medium heat, melt the butter. Add the onion and jalapeños and cook until softened but not browned, 3 to 4 minutes.

Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.

🌶️ Step 3: Build the Flavor

Add the smoked paprika, chipotle powder, cumin, cayenne, salt, and pepper. Stir to coat everything evenly.

Sprinkle in the cornstarch and stir to coat everything. (this is what helps keep the queso smooth and slightly thick).

🥛 Step 4: Add the Milk

Reduce the heat to medium-low and slowly whisk in the jalapeño evaporated milk (or plain is fine). Keep stirring as you pour so everything stays smooth.

Once it’s fully incorporated, reduce the heat to low. Keep whisking and continue to heat the milk until you just see bubbles form. This may take up to 10 minutes. Keep the heat low. Don’t be tempted to turn it up.

🧀 Step 5: Melt the Cheese

Add the shredded cheese a little at a time, whisking constantly. Again, go slow here—rushing can cause the queso to curdle and turn gritty instead of silky.

Keep whisking until all the cheese is melted and the queso is smooth and glossy. Take a taste to check for seasonings. Add more spice or salt until it’s how you like it.

🏈 Step 6: Serve

Transfer to a serving bowl or keep warm in a slow cooker on the lowest setting, stirring occasionally to prevent separation. Finish with chopped cilantro and serve immediately with chips.

Fair warning: this is double-dip worthy.

Xo,