This is an easy cast iron skillet queso recipe. It comes out bubbly and delicious. I’ll show you a few shortcuts to achieve this delicious homemade queso.
THIS IS THE QUESO YOU NEED IN YOUR LIFE!
This recipe is quick. You’ll cook down some minced jalapenos and onions. Add some milk, cream cheese, and monterey jack cheese along with already prepared pico. We are also going to add some special spices along the way. Bake for 15 minutes and you are in business!
SKILLET QUESON IN THE CAST IRON!
- Cast Iron Skillet- Over time becomes seasoned the more you use it. When you cook in your cast iron the flavors and “seasoning” from the skillet comes through to the food. These skillets also maintain even cooking temperatures and retain heat for longer periods of time over traditional skillets.
- Take care of your cast iron skillets. The best way to clean your skillet is with Kosher Salt and any type of oil and plain water. This method removes any debris from cooking and seasons the skillet when you store it.
STEPS TO CREAT SKILLET QUESO
1.Heat the oven to 375F.
2.Heat your cast iron skillet to medium-high heat. Add jalapenos and onions. Cook down until softened. Once onions and jalapenos are softened, add your garlic. Cook until fragrant, about 30 seconds.
3. Add milk and room temp. cream cheese to the skillet. Mix together until cream cheese is melted down and incorporated into the milk.
4. Add ¾ c. Monterey jack cheese and blend until melted.
5. Add pico de gallo to the skillet and stir in. Remove from the heat once the queso is bubbling. Add ¼ c. Monterey jack cheese to the top.
6. Cover with foil lightly and place in the oven
7. Cook for 10 minutes at 375F. Remove the foil and broil on high for 5 minutes or until the top becomes golden. Remove from the oven and garnish with fresh chopped cilantro and queso fresco crumbles. ENJOY!
FOLLOW THESE STEPS TO EASY SKILLET QUESO DIP:
Frequently Asked Questions About Queso dip
YES, go right ahead and “meat” your heart out! You’ll want to brown your meat in the skillet first so that you can get that seasoned flavor throughout the dish. Remove it and drain off excess fat. Add the meat near the end at step 4-5 once the cheese is melted and before you put the queso in the oven. I love adding chorizo or ground beef.
You can use any cheese that has a good melt and gives good flavor. Monterey Jack, Mozzarella, Pepper Jack, Cheddar are all options (although they will each all have a different flavor).
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Skillet Queso
Equipment
- Cast Iron Skillet small 5 inch
- Oven
- Stove top
- Knife
Ingredients
- 2 Small/Med Jalapenos diced
- ½ Yellow Onion diced
- 3 Garlic Cloves diced
- 4 oz. Pico De Gallo Store Bought
- 4 oz. Cream Cheese room temp
- ¾ c. Milk Whole or 2%
- 1 c. Monterey Jack Cheese Shredded
- Cilantro for garnish optional
- Queso Fresco for garnish optional
Instructions
- Heat the oven to 375F.
- Heat your cast iron skillet to medium-high heat. Add jalapenos and onions. Cook down until softened. Once onions and jalapenos are softened, add your garlic. Cook until fragrant, about 30 seconds.
- Add milk and room temp. cream cheese to the skillet. Mix together until cream cheese is melted down and incorporated into the milk.
- Add ¾ c. Monterey jack cheese and blend until melted.
- Add pico de gallo to the skillet and stir in. Remove from the heat once the queso is bubbling. Add ¼ c. Monterey jack cheese to the top.
- Cover with foil lightly and place in the oven
- Cook for 10 minutes at 375F. Remove the foil and broil on high for 5 minutes or until the top becomes golden. Remove from the oven and garnish with fresh chopped cilantro and queso fresco crumbles. ENJOY!
Cheese and Chips are my guilty pleasure…and the way this is made, OMG!! If you get a chance to make and eat this, you will be very pleased!