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A small bowl with queso served on a plate with tortilla chips. A tortilla chip is dipped in the queso.

Moe's Queso Recipe

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.
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 16

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.

Heather's Helpful Hints

  • 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! 

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 4g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 445mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 0.3mg
This recipe was found on My Sweet Precision. Thank you for visiting!