This Buffalo Wild Wings Queso is smooth, cheesy, and loaded with just enough kick to keep dipping one chip after another!
Start with a base of white American cheese—it melts down cleaner and silkier than cheddar.
The trick that really makes this work is folding in a splash of beer near the end for depth and a little extra bite.
This queso comes together fast, but be sure to stir constantly once the cheese goes in so it doesn’t clump!
I like how it holds up on nachos without turning stiff or greasy after a few minutes.
Use low heat once everything is melted—high heat will break the sauce and make it gritty!
How to Make Buffalo Wild Wings Queso
Ingredients
16 oz. Velveeta Cheese
1 cup Monterey Jack Cheese (Shredded)
1 can Diced Tomatoes With Green Chilies (10 oz.)
1/2 cup Milk
1/4 cup Green Onions (Sliced)
1/4 cup Cilantro (Chopped)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cumin
1/2 cup Hatch Chiles (Chopped, Canned Or Fresh)
1/4 tsp Salt
1/4 tsp Black Pepper
1 bag Tortilla Chips (For Serving)
Step-by-Step Instructions
Step 1:
Chop up the Velveeta and shred the Monterey Jack. Toss both into a medium saucepan.
Step 2:
Add the milk, undrained tomatoes with green chilies, hatch chiles, garlic powder, onion powder, cumin, salt, and black pepper.
Step 3:
Heat everything over medium-low. Stir often while the cheeses melt—should take around 8-10 minutes.
Step 4:
When it’s smooth, mix in half the green onions and cilantro.
Step 5:
Pour into a serving bowl. Sprinkle the rest of the green onions and cilantro on top.
Step 6:
Serve hot with a pile of tortilla chips for dipping!
Tips and Tricks for Making This Recipe
Use block cheese for best texture
Pre-shredded cheese just doesn’t melt the same, so I always shred my own for that rich, creamy finish.
Don’t let the queso boil
Keep the heat at medium-low—if it boils, you’ll lose that silky texture and end up with a grainy dip.
Adjust heat level to taste
Like it spicy? Add more jalapeños or swap in pepper jack. If you’re making it for kids, just skip the extra heat.
Add protein if desired
Sometimes I’ll stir in some crumbled cooked chorizo or ground beef right at the end. It turns the dip into a hearty, shareable snack.
Keep it warm for serving
If you want it to stay gooey, move the queso to a small slow cooker on ‘warm’—it makes a difference if you’re serving a crowd.
What to Serve with Buffalo Wild Wings Queso
Classic Tortilla Chips
You really can’t beat tortilla chips with this queso. The crunch just works with the creamy dip every single time.
I usually go for sturdy, restaurant-style chips—they hold up well and don’t fall apart when you scoop up a big bite.
Try warming the chips in the oven for a few minutes. They get extra crispy and honestly, it’s worth the tiny bit of effort.
Celery and Carrot Sticks
Want something lighter? Celery and carrot sticks are actually great with queso.
The crunch balances out the richness, and I think it keeps things from getting too heavy.
It’s a little like the classic Buffalo wings combo, but the queso gives it a cheesy twist.
Pretzel Bites
I’m a big fan of soft pretzel bites with queso. That salty, chewy bite is just awesome with the dip.
Frozen pretzel bites work fine—just heat them up. They’re always a hit at parties.
Sprinkle a bit of coarse salt on top before serving for that classic pretzel vibe.
Roasted Baby Potatoes
Feeling adventurous? Roasted baby potatoes are a fun, filling option for scooping up queso.
I toss them with olive oil, salt, pepper, and maybe a shake of smoked paprika, then roast until crispy.
Once roasted, pile them on a platter and let everyone dunk away.
Spicy Cauliflower Bites
Spicy cauliflower bites are a cool way to add veggies—they’re tender and a little fiery.
I toss florets in buffalo sauce and roast them until golden. The combo with queso is surprisingly good.
It’s a veggie option that feels intentional, not like an afterthought.
Variations and Substitutions
There are plenty of ways to tweak Buffalo Wild Wings queso, so don’t stress if you’re missing something.
Want it a bit sweeter? Stir in some sweet corn for a pop of flavor and a little extra texture.
If you’re trying to cut back on fat, use reduced-fat cheeses or serve with veggies instead of chips.
Add-ins
Here’s what you can mix in for your own spin:
- Cooked chorizo or sausage for more protein and spice.
- Diced tomatoes or onions for extra color and freshness.
- Hatch green chiles for that signature, mellow heat.
Going dairy-free? Non-dairy cheese and plant-based milk actually work pretty well—still creamy, still tasty.
Sometimes I’ll toss in jalapeños if I’m craving more heat. It never disappoints.
How to Store Leftover Buffalo Wild Wings Queso
Use an Airtight Container
If you’ve got leftover queso, scoop it into an airtight container. That’s the best way to keep it fresh.
Let it cool a bit before sealing the lid—this keeps extra moisture out and helps it stay smooth.
Stash it in the fridge and you’ll have tasty leftovers for a couple of days, easy.
Ideal Refrigeration Time
Stored properly, queso keeps well in the fridge for about 3 to 4 days.
If you know you won’t finish it in time, freeze some—especially if you made a big batch.
Label the container with the date so you don’t forget what’s in there.
Freezing for Longer Storage
You can freeze queso for up to 2 or 3 months and it still tastes pretty good after thawing.
Just leave a little space in the freezer container for it to expand, then freeze.
When you want it again, thaw it overnight in the fridge.
Common Mistakes to Avoid
Skipping Proper Cheese Melting
If you rush the melting or crank up the heat, you’ll get lumpy, grainy queso instead of creamy goodness.
I’ve found that medium heat and a little patience really pay off for a smooth dip.
Trying to hurry with high heat just makes it separate—low and slow wins here.
Not Mixing Frequently Enough
If you stop stirring, you risk burnt bits at the bottom or a weird, uneven texture.
I try to stir every minute or so, especially as it thickens, just to keep things even.
Even a few minutes of distraction can leave you with a scorched flavor that’s tough to mask.
Adding Extra Spices All at Once
Dumping in all the extra seasoning at the start makes it really tough to adjust the flavor later, and it can get too salty fast.
Add spices bit by bit and taste as you go—honestly, that’s what I do with my own batches, because it’s way too easy to drown out that mild, creamy cheese flavor.
Buffalo Wild Wings Queso Recipe
Ingredients
- 16 oz. Velveeta Cheese
- 1 cup Monterey Jack Cheese Shredded
- 1 can Diced Tomatoes With Green Chilies 10 oz.
- 1/2 cup Milk
- 1/4 cup Green Onions Sliced
- 1/4 cup Cilantro Chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cumin
- 1/2 cup Hatch Chiles Chopped, Canned Or Fresh
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 bag Tortilla Chips For Serving
Instructions
- Chop up the Velveeta and shred the Monterey Jack. Toss both into a medium saucepan.
- Add the milk, undrained tomatoes with green chilies, hatch chiles, garlic powder, onion powder, cumin, salt, and black pepper.
- Heat everything over medium-low. Stir often while the cheeses melt—should take around 8-10 minutes.
- When it’s smooth, mix in half the green onions and cilantro.
- Pour into a serving bowl. Sprinkle the rest of the green onions and cilantro on top.
- Serve hot with a pile of tortilla chips for dipping!