Description
Creamy, cheesy, and full of Tex-Mex flavor, this Cowboy Queso is the ultimate party dip — melty, smooth, and packed with spice and vegetables.
Ingredients
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño, minced (optional)
2 cloves garlic, minced
1 cup mushrooms, finely chopped
1 (10 oz) can diced tomatoes with green chilies, drained
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk (plus more if needed)
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
Instructions
1. Heat olive oil in a skillet over medium heat. Add onion, green and red bell peppers, and jalapeño. Sauté for 4–5 minutes until softened.
2. Add minced garlic and mushrooms. Cook until mushrooms release moisture and start to brown.
3. Season with cumin, smoked paprika, and chili powder. Stir to combine.
4. Add the diced tomatoes with green chilies and cook for 2 minutes.
5. Lower heat to low. Gradually add the shredded cheddar and Monterey Jack cheese, stirring until fully melted.
6. Pour in the milk gradually, stirring to reach a creamy texture.
7. Taste and season with salt and pepper.
8. Transfer to a serving dish or small slow cooker. Garnish with fresh cilantro and serve warm.
Notes
Serve this queso with tortilla chips, pretzels, or fresh vegetables. To reheat, add a splash of milk and warm gently over low heat. For a spicier flavor, add cayenne or extra jalapeño.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg