Creamy Three-Cheese Queso
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Mexican
Serves: 8-10
  • 4 tablespoons butter, halved
  • 2 tablespoons flour
  • 2 cups half and half
  • 3 cups shredded cheddar cheese, shredded
  • 1 cup shredded Monterrey Jack cheese, shredded
  • ¼ cup cream cheese
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 2 jalapenos, seeds & membranes removed, minced
  • 1 poblano pepper, roasted & chopped
  • 1 can of tomatoes with green chiles
  • ¼ teaspoon red pepper flakes
  • ½ of a medium onion
  • ¼ cup sour cream
  • ½ cup cilantro, chopped
  1. In a medium pot, melt 2 tablespoons of butter over low heat. Add onion and saute for 10 minutes over medium heat, or until the onions turn translucent. Add jalapeño and cook for an additional 2 minutes, then add minced garlic and cook for 2 more minutes.
  2. Remove onions, jalapeño, and garlic and set aside in a medium bowl. Add the poblano pepper, tomatoes with green chiles, and red pepper flakes to the bowl and mix everything together well.
  3. Add the remaining 2 tablespoons of butter to the pot; when it is fully melted, add the flour and stir continuously for 3-4 minutes letting the mixture bubble and turn golden brown. Gradually whisk in the half and half, stirring continuously until the mixture is well blended. Turn the heat down to the very lowest setting and let the mixture cook for another 5 minutes (mixture should start to thicken).
  4. Add the cheddar and Monterrey Jack cheese to the pot ¼ cup at a time, stirring continuously until the cheese is fully incorporated; don't add any more cheese until the previous batch is well-mixed or you'll get clumping.
  5. Mix in the cream cheese, allowing it to melt.
  6. Remove the pot from the heat source and add the sour cream and the peppers, onions, tomatoes & garlic mixture. Stir well.
  7. Add cilantro to the cheese, stirring well, and then add salt as needed.
Recipe by Food&Fam at