Moe’s Southwest Grill Queso Recipe

Get ready guys—this queso turns out just like the one you’ve been scooping up with chips at Moe’s!

The prime ingredient is evaporated milk—it keeps the texture smooth and gives the cheese that silky finish you want in every spoonful.

Use a block of white American cheese, not slices, and melt it low and slow to avoid any clumps or grit.

Dice the jalapeños small and sauté them first—it blends the heat in without leaving raw crunch.

Add a little diced tomato at the end if you want that hint of color like Moe’s does!

How to Make Moe’s Southwest Grill Queso

Ingredients

• 1 lb White American Cheese (cubed)
• 1/2 cup Evaporated Milk
• 1/2 cup Whole Milk
• 1/4 cup Jalapenos (chopped, from the jar, plus 2 tbsp juice)
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 cup Diced Tomatoes (drained)
• 1/2 tsp Salt

Step-by-Step Instructions

Step 1:

Toss the white American cheese cubes, evaporated milk, and whole milk into a medium saucepan.

Step 2:

Heat everything over medium-low, stirring often, until the cheese melts and the texture looks smooth.

Step 3:

Mix in the chopped jalapenos, jalapeno juice, garlic powder, onion powder, and salt.

Step 4:

Lower the heat if things start sticking, and keep stirring so nothing burns at the bottom.

Step 5:

Add the diced, drained tomatoes and stir to spread them throughout the dip.

Step 6:

Taste your queso and tweak the salt, jalapeno juice, or seasonings if you want a bolder flavor.

Step 7:

Pour the queso into a serving bowl and serve hot with chips, or keep it warm in a slow cooker for a crowd.

Tips and Tricks for Making This Recipe

Cheese Melting

Cut the cheese into smaller cubes so it melts faster and blends more evenly. That way, you won’t get random lumps.

Adjusting Heat

Want it spicier? Use fresh diced jalapenos, a splash of hot sauce, or more jalapeno juice. Taste as you go so it doesn’t get out of hand.

Keeping It Smooth

If your queso thickens up while it sits, add a tablespoon of warm milk at a time and stir until it’s smooth again.

Storage

Pop any leftover queso in an airtight container in the fridge. Reheat in short microwave bursts, stirring after each, until it’s creamy and hot.

Ingredient Swaps

You can swap in half Monterey Jack for a different flavor, but honestly, American cheese gives you that classic smoothness that just works here!

What to Serve with Moe’s Southwest Grill Queso Recipe

Tortilla Chips

You can’t go wrong with tortilla chips—they’re the classic for scooping up Moe’s queso.

I like having both regular and blue corn chips. The mix looks great and keeps things interesting.

Warm the chips in the oven for a minute or two before serving—they’ll get extra crispy and satisfying.

Pretzels and Crackers

Salty pretzels bring a nice crunch that goes well with creamy queso, and thin wheat crackers fit right in too.

People always seem to love the extra saltiness from pretzels with that sharp cheese flavor.

Put out a platter with sticks, rounds, or twists—let folks pick their favorites.

Loaded Nachos

Spread out some chips, pour on the queso, and pile on toppings like seasoned ground beef, diced tomatoes, jalapeños, and sour cream for loaded nachos.

If you want, add black beans and green onions for more color and flavor.

This one’s always a hit if you want something a little more filling than just chips.

Roasted Vegetables

Try queso with roasted broccoli, cauliflower, or thick zucchini slices. They give a fresh, satisfying contrast.

Roasted veggies add a savory flavor that balances out the richness of the cheese dip.

I like roasting them until they’re just browned and crisp so they hold up well for dipping.

Baked Potato Wedges

Instead of fries, cut potatoes into thick wedges, bake until crisp, and dip them in your queso.

Wedges really soak up the cheese and seasonings, and they’re hearty enough that your snack feels more like a meal.

I’ll sometimes sprinkle chili powder or smoked paprika before baking for a little extra kick.

Apple Slices

Apple slices might seem odd, but the sweet and savory combo is surprisingly good with cheesy dips.

Pick a tart variety like Granny Smith for some tang and crunch.

I usually chill the apple slices so they’re extra crisp when you bite in.

Variations and Substitutions

Cheese Swaps

If you want to mix things up, try Monterey Jack or even mild cheddar if white American cheese isn’t your thing.

Pepper jack gives a nice kick and melts into the queso really well!

You can use pre-shredded cheese, but shredding your own at home melts smoother and avoids that weird graininess.

Adjusting Heat

Want your queso milder or spicier? Adjust the amount of jalapeños or green chilies to your taste.

Sometimes I leave out the seeds for less heat, or swap in chipotle peppers for a smoky twist that’s honestly delicious.

Milk Options

Whole milk, evaporated milk, or even half-and-half all work here—use what you have.

Evaporated milk keeps the queso creamy and reheats well, so I’m a fan of that if you’ve got a can handy.

Skim milk will lighten things up, but your queso will come out a bit thinner.

How to Store Leftover Moe’s Southwest Grill Queso

Cool It Down First

Let your queso cool to room temp before storing it, or you’ll get condensation and a weird texture in the fridge.

I usually take the pan off the heat and stir a few times so it cools evenly and doesn’t form a skin on top.

If you skip this, you’ll probably notice more water separating from the cheese later.

Choose a Good Container

Use an airtight container or a lidded glass jar to keep your queso fresh.

I go for something with a tight seal to lock in the flavors and keep fridge odors out.

When you pour in the cooled queso, fill it up close to the rim to keep out extra air.

How Long It Lasts

Leftover Moe’s queso stays good in the fridge for about three days—at least, that’s what I’ve found at home.

If you won’t eat it in three days, maybe make a smaller batch next time or share the leftovers!

Label the container with the date so you remember when you made it.

Common Mistakes to Avoid

Choosing the Wrong Cheese

If you use pre-shredded cheese, you’ll probably see it melts unevenly and can feel grainy even with careful heating.

Fresh blocks of white American cheese—shredded or cubed yourself—give you that creamy texture Moe’s queso is famous for!

Overheating the Queso

Cranking up the heat or rushing usually leads to burnt edges or a sauce that splits and turns oily. Patience pays off here.

Gently melt everything over low heat, giving it a few minutes with plenty of stirring. It really makes a difference.

Neglecting Seasoning Balance

If you skip tasting as you go, or forget the salt and spice check, you might wind up with a bland dip—or worse, one that’s just uncomfortably salty.

Honestly, you’ve got to taste after each addition of jalapeños, salt, or milk.

That’s how you nail the balance and end up with queso that actually reminds you of Moe’s. Otherwise, what’s the point?