Texas-Style Queso Blanco

qeuso-edited-6As most of you know, the Super Bowl is coming up. And we’re going to be completely honest here… football is not our thing. In fact, we had to google who is playing this Sunday (sorry, Dad). But there’s one thing that brings us to the TV room every Super Bowl Sunday, and that’s the food. We can get down with some buffalo chicken wings and jalapeño poppers.

One of our favorite snacks of all time is queso (otherwise known as liquid gold). In fact, one of the first things we bonded over our freshman year of college was our love for cheese, and look how strong that bond proved to be. If you haven’t had queso, here’s your opportunity to change that. We wish we could have our first bite of queso all over again. It’s not easy to find here in L.A. though. Our Mexican food is amazing, but very different from Tex-Mex. Liquid cheese doesn’t necessarily fit the California health mold. Can you imagine… “May I have some queso with my quinoa and kale?” So we’ve been making our own, and my god is it good.

The best thing about this recipe is the use of fresh ingredients. We won’t deny how tasty Velveeta queso is, but this recipe allows us to enjoy it with a little less guilt.


  • 8 oz white American cheese (get a good quality kind, preferably at the deli counter), cubed or shredded
  • 4 oz monterrey jack cheese, shredded
  • 1 cup tomato, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, diced
  • 1 cup half & half or cream
  • 1 can Rotel tomatoes and green chilis
  • 1/2 cup cilantro
  • Vegetable oil
  • 1 lime
  • Salt & pepper
  • Cumin (optional)
  • Chili powder (optional)
  • Red pepper flakes (optional)
  • Chips


Pour a tablespoon of oil into a large saucepan over medium heat. Once hot, add the garlic, onions, fresh tomatoes and jalapeños. Sauté for a few minutes, just before the onions begin to look translucent.


Pour in the cream and the can of Rotel tomatoes. Stir well and bring to a simmer.


Then add the cheese a little bit at a time, continuously stirring. You don’t want the cheese to burn the bottom of the pan but you want it hot enough to melt evenly and smoothly.


Once all of the cheese is melted, add the lime, cilantro, salt and pepper. At this point you can play with the seasoning and add based on your preferences. We like a little cumin, chili powder and red pepper flakes.


Pour into a bowl and serve immediately with chips! You can also microwave it later if it cools too much.



Good luck not eating the whole thing by yourself!


Go Patriots and Falcons! May whoever wins be rewarded with liquid gold.

-Kirby and Michelle

One thought on “Texas-Style Queso Blanco

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s