Skillet queso dip
Silky white queso made with deli American cheese and Monterey Jack, studded with green chiles and topped with fresh pico de gallo. Ready in 12 minutes.
- Prep
- 4 min
- Cook
- 8 min
- Serves
- 6
- Per serve
- 440 kcal
Ingredients
Method
Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and cook, stirring, until softened, then stir in the cumin for a few seconds.
Pour in the milk and warm until steaming, then turn the heat to low.
Add the American cheese and Monterey Jack a handful at a time, stirring until each addition melts into a smooth sauce before adding more.
Stir in the green chiles and their liquid and cook for a minute until hot. If it's too thick, loosen with a splash more milk.
Spoon the pico de gallo into the center, scatter with cilantro and serve straight from the skillet with tortilla chips.
Tips
- White American cheese from the deli counter is the secret: it melts silky smooth and stays dippable. Monterey Jack alone tends to turn stringy.
- If the queso stiffens as it sits, put the skillet back on low and stir in a splash of milk.
- Check your cheese uses non-animal rennet if that matters, and that your chips are labeled gluten-free.
