This queso mozzarella is a simple recipe that will get a tasty queso dip on your table fast. It uses only a handful of ingredients from the pantry you probably have on hand already to make a white cheese dip with mozzarella. The recipe is a versatile one and can be used anywhere you need a cheese dip or topping. Using only one pan and keeping the dishes to a minimum, this recipe is great to have in your rotation in queso emergency.
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Why You’ll Love This Recipe
- Fast: This recipe is super quick and will get a queso dip or topping out in no time.
- Easy: It’s a simple recipe and most of the ingredients for it are likely in your kitchen pantry already.
- Versatile: Use this queso as a standalone cheese dip, use it to top nachos, or in any situation where a cheese sauce would be essential or convenient.
- Tasty: Queso mozzarella has a great flavor and you can fine tune it to your own tastes.
- Freezable: This is a perfect recipe to make ahead and freeze in portions for whenever you want slash need it.
Queso Mozzarella Ingredients
For this recipe you will start with a 12 ounce can of evaporated milk, flour, 2 cups or cheddar cheese, and 2 cups of mozzarella. You will also need 8 oz of diced green chilis or diced jalapeños depending on your desired heat level.
The seasonings required include cilantro, cumin, garlic powder, paprika, onion powder, and chili powder. Lastly, you’ll need a half cup of heavy cream or half and half and salt and pepper.
Optionally, two diced Roma tomatoes are a great addition to this recipe. Also if you want to save time or change up the flavors a little you can use pico de Gallo instead. You can also swap the cheddar cheese for shredded American if you like.
Making Queso Mozzarella
Start this quest by adding the milk to a large skillet and turn the stove on to medium-high. Sprinkle the flour into it and whisk it and combine it well. Once the milk heats to simmer and begins to thicken, turn the heat down to low.
Next, add the shredded cheese into the milk 1/2 cup at a time while continually stirring. Keep incorporating it by stirring as it melts in. Once the first 1/2 cup is melted and combined, add the next and repeat the process until all of the cheese has melted into the milk.
Now add in all the spices, the diced chiles, and cilantro, and stir to combine with the milk and melted cheese. This is where you add the Roma tomatoes, as well, if you’re using them.
Slowly add in the heavy cream or half and half a little at a time until the quest is your desired thickness.
Serving and Storing Queso
How to Serve Queso Mozzarella:
You can garnish this dish with finely dice tomatoes, diced white or green onions, fresh or jarred jalapeños, or even cilantro. It all depends on your taste or desired level of spiciness. You can also garnish with pico de Gallo if you used any for the recipe or have any on hand.
To serve this dish you have an abundance of options. Serve with chips or air fried potatoes or sweet potatoes and use it as a dip. Another option, of course, is to use it as a topping to nachos or taco salad or even a fajita dish. A good queso can go with anything!
You can transfer the queso mozzarella into a small slow cooker and set it to the “keep warm” setting if you’re serving this dip at a gathering for guests to help themselves to a warm and creamy cheese dip without keeping it on the stove.
Store this recipe by letting it cool to room temperature and place it in an airtight container and refrigerate. For this recipe I prefer to use individual meal prep containers so its already divided up into the smaller amounts for later enjoyment.
This recipe will also freeze well to have on hand for future gatherings, football game days or when a queso craving hits. It will keep in the refrigerator well for about 5 days and the freezer for up to 4 months.
Substitutions and Additions
To make this queso mozzarella spicier: This mozzarella queso is pretty mild. There are a few ways to increase the spice level if you’re wanting a hotter queso. First, you can opt to use a can of green chiles labeled as “hot” instead of mild.
Secondly, add the jalapeno to your queso and keep the seeds in when you dice it. The seeds are where the heat comes from, and the pepper skin itself is very mild once they’ve been removed.
Lastly, you can add a half teaspoon of red pepper chili flakes or cayenne.
Add a protein: This queso dip is great when you add a cooked protein in with it. It also increases the amount of people it will serve. You can add in a pound of cooked ground beef, ground chorizo, or ground or shredded chicken.
Other Recipes with Mozzarella You’ll Love!
- Cheesy Broccoli Gnocchi Skillet
- Chicken Mozzarella Bake
- Garlic Chicken Gnocchi Skillet
- Easy Meatless Baked Ziti
- Sheet Pan Caprese Chicken
- Shrimp Rasta Pasta
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1 (12 ounce) can evaporated milk
- 1 tablespoon flour
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 2 (4 ounce) cans diced green chiles, or 8 ounces canned/jarred jalapenos (diced)
- 1/3 cup chopped cilantro
- 1.5 teaspoon cumin
- 1.5 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream or half and half
- Optional: 2 roma tomatoes, seeds removed and diced
- Optional to garnish: finely diced tomatoes, finely diced white onion, fresh or jarred jalapeno, cilantro
- Add the milk to a large skillet over medium-high heat. Sprinkle the flour over and whisk it well to combine. Bring the milk to a simmer and then right when it begins to thicken, reduce the heat to low
- Begin adding the shredded cheese into the milk and flour ½ cup at a time, continually stirring to incorporate it into the milk as it melts. Once the first ½ cup is melted, repeat with another ½ cup, and do this until all of cheese is combined and melted with the milk
- Add in the diced green chiles, all spices, cilantro and the diced Roma tomatoes, if using and stir until incorporated
- Lastly, slowly add in the heavy cream or half and half a little at a time to thin the queso until the thickness is to your preference
- Serve with optional toppings and chips, or what you’re using to dip into the queso
- You can use shredded American cheese in place of cheddar
- In place of the tomatoes, you can use a short cut and add premade pico de gallo instead
Keywords: queso mozzarella, white cheese dip with mozzarella, queso with mozzarella
- Calories: 250
- Sugar: 4 g
- Fat: 14 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
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