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Pepper Jack Queso

Spicy Pepper Jack Queso: Creamy Heat for Every Occasion

This Spicy Pepper Jack Queso is a creamy dip perfect for every occasion, customizable to your heat preference, and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter Adds richness and helps in making the roux; substitute with olive oil for a dairy-free option.
  • 1/3 cup onion diced
  • 1 large jalapeño diced with seeds
  • 1 tablespoon flour Thickens the queso; gluten-free flour can be used as a substitute.
For Flavor
  • to taste salt
  • to taste pepper
  • 1 teaspoon ground cumin Adds warm, earthy flavor.
For the Cheese Mixture
  • 10 oz Ro-tel tomatoes Provides acidity and spiciness.
  • 1.5 cups half and half Adds creaminess; use heavy cream or a plant-based cream for richer flavor.
  • 6 oz American cheese shredded
  • 8 oz Pepper Jack cheese shredded
  • 2 oz cream cheese Enhances creaminess.
For Garnish and Serving
  • fresh cilantro and jalapeño slices for garnish
  • Tostito scoops for serving

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions for Pepper Jack Queso
  1. In a cast iron skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add 1/3 cup diced onions and 1 large diced jalapeño (with seeds for heat). Sauté for 3-4 minutes until the onions become translucent and jalapeños soften.
  2. Sprinkle in 1 tablespoon of flour, 1 teaspoon of ground cumin, and a pinch of salt and pepper. Stir well and cook for another 1-2 minutes until the mixture becomes a bit pasty.
  3. Pour in a 10 oz can of Ro-tel tomatoes and 1.5 cups of half and half while stirring constantly. Reduce heat to medium-low and let simmer for about 10 minutes.
  4. Reduce heat to low and gradually add 6 oz shredded American cheese, 8 oz shredded Pepper Jack cheese, and 2 oz cream cheese. Stir continuously until all cheeses melt completely.
  5. Remove skillet from heat. Top with fresh cilantro and sliced jalapeños. Serve immediately with Tostito scoops.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 12gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 10mgCalcium: 400mgIron: 1mg

Notes

Store leftover Pepper Jack Queso in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.

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