Comments on: Queso (Mexican Cheese Dip)

By: Corncob

Corncob — Tue, 11 Aug 2026 23:35:18 +0000

Substituted shallot and garlic powder and pan roasted jalapeño since no more gas burners. Also used horseradish cheddar with small supplement of mozzarella.

Wonderful to find recipe that doe not use processed cheese!

The result was very tasty.

By: Karina Carrel

Karina Carrel — Mon, 19 Jan 2026 01:49:00 +0000

In reply to Charity. Hi Charity, I have been advised by a fan that yes, she doubled the recipe and transferred it to a crockpot for a party, reporting that it was a "hit" and the crockpot was empty by the end. Keep the crockpot on the Warm setting rather than Low or High to prevent scorching the bottom. Stir it occasionally to maintain the texture. If it becomes too thick, you can stir in a splash of extra evaporated milk or regular milk to adjust the consistency. Enjoy Xx

By: Charity

Charity — Fri, 16 Jan 2026 22:18:16 +0000

Does this recipe keep well in a crockpot once transferred from the stovetop? Thank you.

By: Steve H

Steve H — Mon, 04 Nov 2024 19:32:53 +0000

Used 2 sliced jalapeños instead of chilies & put in hot Italian sausage & 2 bags of cut up cherry tomatoes & a can of diced tomatoes with chilies, other than that followed recipe – using for mac & cheese be really good l bet

By: LHarper

LHarper — Fri, 19 Apr 2024 17:59:24 +0000

I have used this recipe a few times – it’s beyond delicious when it’s fresh! I have found it doesn’t reheat well. Something about the evaporated milk, maybe? It doesn’t stay smooth or creamy when it’s been refrigerated – so we tend to eat it all the first day.