Tulo

Pepper Jack Queso Dip Recipe

A bowl of melted pepper jack queso dip studded with diced tomatoes and jalapeno, with a tortilla chip dipped into the center showing a cheese pull.
Photo by Valeria Boltneva on Pexels

Shredded pepper jack melts into a smooth, spoonable dip when it's added off the heat in small batches over a warm milk base, and a spoonful of cornstarch keeps the cheese from breaking or turning grainy the way straight shredded cheese does over direct heat.

Prep
10 min
Cook
15 min
Total
25 min
Servings
8

Ingredients

Servings8
  • 16 oz pepper jack cheese, shredded
  • 1 cup whole milk
  • 4 oz cream cheese, softened
  • 10 oz can diced tomatoes with green chilies, drained
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded and minced
  • 1 tsp cornstarch
  • 1/2 tsp ground cumin
  • 1 tbsp unsalted butter

Nutrition per serving

Calories
382
Protein
17g
Carbs
21g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Toss the shredded pepper jack with the cornstarch in a bowl until every strand is lightly coated, then set aside.
  2. 2Melt the butter in a saucepan over medium heat and cook the onion, garlic, and jalapeno for 3-4 minutes, until the onion is soft and translucent.
  3. 3Stir in the drained diced tomatoes with green chilies and cumin, and cook for 1 minute.
  4. 4Pour in the milk and add the cream cheese, whisking constantly over medium-low heat until the cream cheese fully melts into the milk and the mixture is smooth.
  5. 5Reduce the heat to low. Add the cornstarch-coated pepper jack a handful at a time, whisking after each addition until fully melted before adding more.
  6. 6Once all the cheese is melted and the dip is smooth and glossy, remove from the heat immediately and serve warm with tortilla chips.

Tips & variations

  • Pepper jack alone gives moderate heat; for a spicier dip, leave some jalapeno seeds in or add a diced serrano.
  • Shred a block of pepper jack yourself rather than buying pre-shredded, which is often coated in anti-clumping starches that can make the melt slightly grainy.
  • Stir in cooked, crumbled chorizo or ground beef after the cheese melts to turn this into a heartier dip for a game-day spread.

Storage & reheating

Refrigerate leftover dip in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, or in the microwave in 20-second bursts, stirring between each, and splash in a tablespoon of milk if it looks too thick.

Tips from the Tulo kitchen

  • Keep the heat at medium-low or lower once the cheese goes in; queso that boils will split into a greasy layer on top and a rubbery mass underneath.
  • If the dip seizes up or looks separated, whisk in a splash of warm milk off the heat to bring it back together.

FAQ

Why did my pepper jack queso turn grainy?

Grainy queso usually means the cheese melted over heat that was too high, or without cornstarch to stabilize it, causing the proteins to seize and squeeze out fat separately from the milk.

Can I make this queso ahead of time?

Yes, but it's best made fresh since it thickens significantly as it cools. If making ahead, reheat slowly over low heat with a splash of milk to loosen it back up.

Is pepper jack cheese the same as Monterey Jack?

No. Pepper jack is Monterey Jack cheese blended with diced hot peppers like jalapeno, which gives it visible flecks of pepper and noticeable heat that plain Monterey Jack doesn't have.

Can I use a different melting cheese instead of pepper jack?

Yes, though the dip will lose its built-in heat. A 50/50 blend of Monterey Jack and pepper jack works if you want a milder result while keeping some spice.

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