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!
Servings: 6
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
Instructions
- Toss the white American cheese cubes, evaporated milk, and whole milk into a medium saucepan.
- Heat everything over medium-low, stirring often, until the cheese melts and the texture looks smooth.
- Mix in the chopped jalapenos, jalapeno juice, garlic powder, onion powder, and salt.
- Lower the heat if things start sticking, and keep stirring so nothing burns at the bottom.
- Add the diced, drained tomatoes and stir to spread them throughout the dip.
- Taste your queso and tweak the salt, jalapeno juice, or seasonings if you want a bolder flavor.
- Pour the queso into a serving bowl and serve hot with chips, or keep it warm in a slow cooker for a crowd.