This Queso With Evaporated Milk Recipe creates the perfect creamy cheese dip that everyone loves.
Made with simple ingredients, this recipe delivers restaurant-quality results at home. The evaporated milk adds richness and smooth texture that regular milk cannot match.
This dip stays creamy longer and never separates like other cheese sauces. Whether you’re hosting a party or enjoying a quiet night.
This Queso With Evaporated Milk Recipe never disappoints. The combination of melted cheese and evaporated milk creates a velvety consistency that coats chips perfectly.
You can customize the heat level and add your favorite seasonings. This versatile recipe works for game day, family gatherings, or casual weeknight snacks.
When I First Introduced To
I discovered this Queso With Evaporated Milk Recipe during college when regular milk kept curdling.
My roommate suggested evaporated milk, and the results were amazing. The texture was smoother, and the flavor was richer than any store-bought version.
Since then, this recipe has become my go-to for every gathering. Friends always ask for the secret ingredient, and I’m happy to share this simple trick.
Equipment List
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients List
- 1 can (12 oz) evaporated milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Optional: diced jalapeños
Step-by-Step Preparation
- Heat evaporated milk in saucepan over medium heat.
- Whisk cornstarch with small amount of milk.
- Add cornstarch mixture back to saucepan.
- Stir constantly until mixture begins to thicken.
- Reduce heat to low setting immediately.
- Add butter and melt completely.
- Gradually add shredded cheeses, stirring continuously.
- Season with garlic powder and onion powder.
- Add paprika for color and flavor.
- Taste and adjust salt and pepper.
- Serve immediately while hot and creamy.
Recipe Tips
- Cold cheese doesn’t melt smoothly and can create lumps in your queso.
- High heat causes the evaporated milk to curdle and separate.
- Continuous stirring prevents sticking and ensures even melting.
- Adding all cheese at once can overwhelm the base and create clumps.
- This Queso With Evaporated Milk Recipe tastes best when served hot and fresh.
What to Serve With Queso
- Tortilla Chips – Classic crispy corn chips provide the perfect crunch and hold the creamy queso well without breaking.
- Fresh Vegetables – Cut bell peppers, celery sticks, and broccoli florets offer healthy options that complement the rich cheese flavor.
- Soft Pretzels – Warm, soft pretzels create an indulgent combination that’s perfect for parties and casual gatherings.
Conclusion
This Queso With Evaporated Milk Recipe transforms simple ingredients into an irresistible cheese dip.
The evaporated milk creates a luxurious texture that stays smooth and creamy. Perfect for any occasion, this recipe guarantees success every time.
Your guests will be impressed by the professional taste and consistency of this homemade queso.
More Amazing Recipes
- Fridheimar Tomato Soup Recipe
- Texadelphia Mustard Blend Recipe
- Brookville Hotel Fried Chicken Recipe
- Side Street Inn Pork Chops Recipe
Queso With Evaporated Milk Recipe
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
- 1 can 12 oz evaporated milk
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Optional: diced jalapeños
Instructions
- Heat evaporated milk in saucepan over medium heat.
- Whisk cornstarch with small amount of milk.
- Add cornstarch mixture back to saucepan.
- Stir constantly until mixture begins to thicken.
- Reduce heat to low setting immediately.
- Add butter and melt completely.
- Gradually add shredded cheeses, stirring continuously.
- Season with garlic powder and onion powder.
- Add paprika for color and flavor.
- Taste and adjust salt and pepper.
- Serve immediately while hot and creamy.
Notes
- Cold cheese doesn’t melt smoothly and can create lumps in your queso.
- High heat causes the evaporated milk to curdle and separate.
- Continuous stirring prevents sticking and ensures even melting.
- Adding all cheese at once can overwhelm the base and create clumps.
- This Queso With Evaporated Milk Recipe tastes best when served hot and fresh.
