Dive into the rich, creamy world of queso with our knock-your-socks-off recipe, which is sure to be your new go-to for game day, family nights, or any occasion that calls for a dip. But this isn't just any queso-it's a recreation of the beloved Moe's queso, known for its smooth texture and the perfect balance of cheese and spice.
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My copycat recipe adventures continue! Our family absolutely loves eating at Moe's, and we've had fun recreating their queso recipe. For another recipe with creamy goodness, check out our Freddy's Fry Sauce!
Why you'll love this recipe
- It's a copycat of the famous Moe's queso, so you know it's going to be good!
- Easy and quick to make, perfect for any gathering or last-minute cravings.
- Customizable spice level, making it suitable for all taste buds (even your kids!).
What is Moe's Queso?
Moe's Southwest Grill is a big hit in the fast-casual dining scene, known for its awesome Southwestern cuisine. Their queso? Absolutely a fan favorite!
It's got this perfect, creamy texture with just the right mix of cheese and spice-everyone loves it. The story goes that they wanted to make a cheese dip that not only pops with flavor but also gives you that cozy, comfort food vibe.
Well, they nailed it!
Moe's queso has become a bit of a legend on its own. My recipe is all about bringing that Moe's queso magic into your home, so you can whip up this iconic dip anytime you want.
Key ingredients
Having the best queso recipe ever comes in pretty handy, especially when you have the right ingredients on hand. Here are the must-have ingredients you need to make Moe's queso right in your kitchen!
Evaporated Milk: The secret ingredient that gives our queso its extra creaminess without making it too thick or heavy. It also helps to prevent the separation of the cheese and keeps everything smooth and melty. You can use whole milk, and check out this article on substitutions for more guidance.
Cornstarch: Adding in cornstarch helps to thicken the queso without making it too gooey or clumpy. It also helps to bind all the ingredients together for a smooth and velvety texture. I also use cornstarch in my cream sauce base, which is equally creamy and delicious!
White American Cheese: This ingredient is KEY in this recipe! You want to get the cheese slices from your deli section. You can get a brand like Boar's Head or your store-bought brand, as shown below.
Heather's helpful hints
Don't forget to use evaporated milk instead of regular milk for this recipe. It's creamier and thicker, which makes your queso absolutely perfect!
Remember, don't go for pre-shredded cheese in this recipe. It's really important to shred the pepper jack yourself and stick to those deli slices of American cheese.
Step-by-step instructions
Don't bother getting in your car and heading to Moe's-just make their delicious queso right at home! Follow these simple steps for a perfect copycat recipe.
Step 1) Grate all of your cheese, including the white American and pepperjack cheese. This will help with melting later on.
Step 2) Heat the evaporated milk in a saucepan over medium-high heat. Add the cornstarch and whisk to combine.
Step 3) Gently bring the mixture to a light simmer and then lower the heat to low. Gradually incorporate cheese in batches, whisking constantly while the cheese melts.
Step 4) Toss in some green chilies and jalapenos. Sprinkle on some onion powder and garlic powder to taste.
Recipe variations
One of the best things about queso is that you can really jazz it up and make it your own. Here are a few ideas for variations and substitutions that you can try:
Veganize Your Queso: Switch the dairy cheese for your go-to plant-based options. Add some nutritional yeast for that extra cheesy kick without the dairy. Plus, using plant-based milk instead of evaporated milk will still give you that creamy texture!
Dial Up the Heat: If you enjoy spicier foods, dice up some additional hot peppers like habaneros or ghost peppers. Start with a small amount and adjust to taste - these peppers pack a punch!
Make It Kid Friendly: Skip the heat altogether and add in some kid-friendly ingredients like diced tomatoes, black beans, or even ground beef for a heartier dip.
Make ahead and storage
This copycat recipe for Moe's queso can be made in advance, allowing you to focus on your guests and the rest of your meal when it's party time!
To plan ahead, the cheese mixture can be grated and mixed a day ahead and stored in an airtight container in the refrigerator.
Once cooked, the queso maintains its consistency and flavor at room temperature for up to two hours, making it perfect for serving at gatherings.
For longer storage, keep the queso in the refrigerator, where it will stay fresh for up to three days. To reheat it, simply warm it over low heat on the stove, stirring constantly to prevent it from separating. If it's too thick, you can also add a splash of milk.
Equipment
You'll need the following pieces of equipment to make this Moe's queso recipe.
Grater: A box grater or handheld grater works fine for this recipe. You can also use pre-shredded cheese; freshly grated cheese will melt better (and tastes better, too!).
French Whisk: This type of whisk is sturdy and works well in this thicker sauce. I like it because it really gets into the corners of the pan, so the cheese doesn't burn. I do not recommend a silicone-covered whisk.
Meal ideas
Once your Moe's queso is done, pour it into a serving bowl or keep it warm in a crockpot. Serve with tortilla chips for dipping, or get creative and use it as a topping for nachos, tacos, or even baked potatoes.
Here are a few meal ideas to inspire your next meal-planning session:
Ultimate Nacho Bar: Set up a variety of toppings like shredded chicken, ground beef, salsa, guacamole, and queso for a fun build-your-own-nacho bar. Add some chipotle southwest sauce for an added kick!
Chicken Enchiladas: Use the queso as a sauce for chicken enchiladas, and bake until bubbly and golden brown. Our smoky red pepper crema would pair nicely with this!
Vegetarian Quesadillas: Spread the queso on tortillas, add your favorite veggies (bell peppers, onions, and mushrooms are all great options), fold over, and pan-sear until crispy on both sides. Serve with a side of queso for dipping.
Frequently asked questions
Yes, you can make this queso recipe in a crockpot. Simply mix all the ingredients together and cook on low heat for 2-3 hours, stirring occasionally to prevent the cheese from burning at the bottom. Once done, keep it warm in the crockpot until ready to serve.
Technically, yes, you can freeze this queso recipe. However, the texture and consistency may change slightly once thawed and reheated. So, I don't recommend it.
It's best to make the queso fresh or store it in the refrigerator for up to three days.
Absolutely! This queso pairs well with a variety of vegetables, including bell peppers, carrots, celery, and broccoli florets. You can also use it as a sauce for roasted cauliflower or Brussels sprouts.
Yes, you can double the ingredients to make a larger batch of queso. Just make sure to use a larger pot and adjust the cooking time accordingly.
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Recipe
Moe's Queso Recipe
Equipment
- 1 French whisk
Ingredients
- 12 ounces evaporated milk 1 can
- 1 tablespoon cornstarch
- ¾ pound white American cheese find this at the deli counter at the grocery store
- 4 ounces pepperjack cheese freshly shredded
- 2 tablespoons canned jalapenos drained and chopped
- 1 tablespoon green chilies drained and chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- In a saucepan over medium-high heat, heat evaporated milk. Add the cornstarch and whisk to combine.
- Gently bring the mixture to a light simmer, avoiding boiling, and stir frequently. Allow it to simmer for 1-2 minutes. The sauce will thicken slightly.
- Lower the heat to low and gradually incorporate cheese in batches, ensuring each addition melts completely. Whisk constantly while the cheese melts. Use the point of your whisk to ensure the mixture isn't sticking to the bottom and edges of the pan.
- Add green chilies and jalapenos. Season to taste with onion powder and garlic powder.
- Transfer the dip to a serving dish and serve with tortilla chips.
Notes and Tips
- Continuously stir the mixture when on the stove. Queso that overheats can become grainy.
- Do not use pre-shredded cheese in this recipe. It's super important to shred the pepperjack cheese and to use the deli slices of American cheese.
- I like to use a French whisk which is slimmer and has thicker wires. This is perfect for your cheese mixture and will get into the bottom edges of the pan while cooking.
- Make sure to use evaporated milk (not regular milk) in this recipe. It is creamier and thicker than regular milk, and perfect for your queso!
Mike Hayes says
How much does it make, or what is the serving size? I'm trying to determine if it's actually cost effective to make it at home, or just go buy Moe's. Thanks!
Heather says
Hi Mike! This makes about 1.5 cups of the queso!
Felix says
wrong cheeses, not even close to moes queso. don't listen to the comments it's all bull
Heather says
I'm really sorry the recipe didn’t work out for you — I know how frustrating that can be. Several people have had good results and enjoyed it, but I understand taste can be very personal. I appreciate you giving it a try.
Steve says
This is IT! I had to adjust the American cheese a little bit, but that's all.
Heather says
I'm glad this worked out for you, Steve!
Valerie Carter says
I tried this recipe & it doesn't come close to Moe's questo ...
I will try again & will not add any chilies, & 1/2 of the garlic & onion powder as in the recipe.
Heather says
I'm sorry to hear this Valerie. You may want to also try reducing or removing the jalapenos if you felt the spiciness level was slightly off.
sous says
this is the best queso I’ve ever made or had. seriously. I would put a bit less American cheese bc it was overpowering but wow. this was incredible
Heather says
Fantastic, I'm so glad! And thank you for the feedback on the American cheese, I know others may want to adjust as well!
kaitlyn says
Can this be made in a crockpot?
Heather says
Hi Kaitlyn! Unfortunately, I don't think this would work well in a crock pot.
Dianne says
Heather! This recipe is a fantastic copycat version. We left out the pepperjack cheese for our 5 yo and followed the rest of the recipe exactly.
Heather says
Fantastic! I'm so glad this recipe worked out for you and your family :)