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A bowl of chile con queso with chips
Simmering Meatballs and Rolls in Sauce

Skillet queso

Prep 10 min Cook 15 min Total 25 min Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Photo: Hungry Dudes, CC BY 2.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Evaporated milk has less water than regular milk, so the cheese melts smooth instead of breaking into grease and clumps.

Ingredients

Method

  1. 01

    Melt the butter in a saucepan over medium. Cook the jalapeño and garlic for 1 minute.

  2. 02

    Stir in the flour and cook 30 seconds. Whisk in the evaporated milk and simmer until it thickens slightly, about 2 minutes.

  3. 03

    Lower the heat. Add the cheeses a handful at a time, stirring until smooth. Stir in the chiles, cumin, and salt.

  4. 04

    Keep it warm over the lowest heat, or pour it into a slow cooker on warm. Serve with chips.

Notes & swaps

  • Shred the cheese yourself. Pre-shredded cheese is coated and melts grainy.
  • A drained can of Rotel-style tomatoes can stand in for the green chiles.

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