Name: Queso with Evaporated Milk
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 tablespoon cornstarch; 6 oz evaporated milk; 8 oz freshly grated mild cheddar cheese* (about 2 cups); 1 1/2 teaspoons onion Powder; 1 1/2 teaspoons garlic Powder; 1 1/2 teaspoons chili powder; toppings ( I used tomato, hot sauce, and cilantro. More options above.)

You only need a few simple ingredients and 15 minutes to make this foolproof homemade queso dip. Evaporated milk gives this queso a smooth, creamy texture, while a simple blend of seasonings adds tons of flavor without a long list of ingredients. It's an easy, no-fail queso that's perfect for parties, game days, or Taco Tuesday.

queso topped with hot sauce, tomatoes, and cilantro

Ingredients

Subsitutions

Corn Starch- Cornstarch thickens the queso and helps keep the cheese from separating. I don't recommend leaving it out or substituting flour, as it can give the queso a thicker, less silky texture.
Mild Cheddar Cheese- Freshly grate the cheese for the smoothest queso. Avoid pre-shredded cheese, which often contains anti-caking agents that can prevent it from melting smoothly. You can use another smooth-melting cheese, such as Monterey Jack, Oaxaca, or American cheese, as a substitution.
Spices- Onion powder, garlic powder, and chili powder give this queso its flavor. You can adjust the amounts to taste or add a little cayenne for more heat.
Toppings- Toppings are completely optional and easy to customize. I used tomatoes, hot sauce, and cilantro. Jalapeños, pico de gallo, green onions, or cooked chorizo would also be good options.

Full ingredient list with quantities in the recipe card below

Why Use Evaporated Milk vs Regular Milk

I first tested this queso with regular milk, but it was difficult to reheat without the cheese separating. Evaporated milk has a higher concentration of milk proteins, which helps keep the cheese sauce smooth and stable as it heats and cools.

Along with cornstarch, evaporated milk helps create a creamy queso that reheats without splitting. For best results, reheat gently over low heat or in short microwave intervals, stirring between each.

How to Make Homemade Queso Dip

Step 1: Heat evaporated milk over medium-low heat until steaming with small bubbles around the edges. Whisk in the cornstarch slurry. Do not let the milk boil.

Step 2: Stir in the shredded cheese in batches. Once the first batch is fully melted, mix in the second. Keep the heat low to prevent the cheese from separating.

Step 3: Once all the cheese has melted, mix in the onion, garlic, and chili powder.

queso with tomatoes and cilantro next to it

Step 4: Add the queso to a bowl and top with your choice of toppings.

Tips

Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly. Freshly grated cheese gives you the creamiest queso.
Keep the heat low. Once you start adding the cheese, use low heat. Too much heat can cause the cheese to become grainy or separate.
Don't boil the milk. Heat the evaporated milk until it's steaming with small bubbles around the edges, but don't let it boil.
Reheat gently. Microwave leftover queso in 20-second intervals, stirring between each. If it gets too thick, add a small splash of milk or water.

Queso Toppings

You can keep your queso simple or load it up with toppings. I like a combination of cilantro, diced tomatoes, and hot sauce for a little freshness, acidity, and heat.

Cilantro - Adds fresh flavor and color.
Fresh or pickled jalapeños - For extra heat and tang.
Diced tomatoes - Add freshness and a little acidity.
Hot sauce - Drizzle over the top for extra heat.
Cotija cheese - Adds a salty, crumbly finish.
Diced red or white onion - Adds a little crunch and bite.
Sliced green onions - A milder onion flavor with fresh color.
Diced green chiles - Add mild heat and extra flavor.
½ Can Ro-Tel - Adds tomatoes, green chiles, and plenty of flavor.

Recipe Questions

Why did my cheese split?

Queso can split when the cheese gets too hot. Keep the heat low when adding the cheese, and never let the evaporated milk boil. Adding the cheese gradually also helps keep the queso smooth and stable.

How do I fix split queso?

There is a chance you can re-emulsify your cheese dip if it's not too far gone. Turn the heat to low and whisk vigorously. After a few minutes, you should see the queso come back together.

Why do I need cornstarch?

Cornstarch helps thicken the queso and, along with the evaporated milk, helps keep the cheese sauce smooth and stable.

Can I use pre-shredded cheese?

I don't recommend it. Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting as smoothly. For the creamiest queso, grate the cheese yourself.

How do I keep queso warm for a party?

Transfer the finished queso to a slow cooker and keep it on warm, stirring occasionally. If it gets too thick, stir in a small splash of milk or water. Avoid using a high heat setting, which can cause the cheese to separate.

Why is my queso too thick?

Queso naturally thickens as it cools. If it's too thick, gently reheat it and stir in a small splash of milk or water until it reaches your desired consistency.

Can I make queso ahead of time?

Yes. Make the queso, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the microwave in 20-second intervals, stirring between each interval.