Copycat On The Border Queso Recipe At Home
This On The Border Queso Recipe is a creamy, cheesy dip that’s perfect for sharing. It uses simple ingredients like white American cheese, evaporated milk, and jalapeños to get that smooth texture and signature flavor.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup evaporated milk
- 1 tablespoon cornstarch
- 1 ½ cups white American cheese, cubed or shredded
- ½ cup shredded mozzarella cheese
- ¼ cup canned jalapeños or chopped green chiles (more for extra heat)
- ½ teaspoon chili powder or cumin (adjust to taste)
- A pinch of ground nutmeg (optional)
- ¼ teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh chopped cilantro, for garnish
- Diced tomatoes and jalapeños, for garnish
Instructions
- 1
In a medium saucepan, whisk together evaporated milk and cornstarch until fully combined. This will help your queso stay smooth and not separate.
- 2
Place the saucepan over medium heat. Stir frequently until the milk mixture begins to warm and thicken slightly—don’t boil it.
- 3
Lower the heat to medium-low. Slowly add white American cheese, a handful at a time. Stir until melted before adding more. Then stir in the shredded mozzarella.
- 4
Toss in the chopped jalapeños or green chiles, chili powder or cumin, a pinch of nutmeg (if using), and red pepper flakes. Stir well.
- 5
Add salt and black pepper to taste. Keep stirring until the queso is fully melted, smooth, and creamy.
- 6
Pour into a serving bowl and top with chopped cilantro, diced tomatoes, and extra jalapeños. Serve warm with chips!