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The BEST queso dip with jalapeño, red onion, monterey jack cheese. Topped with bread crumbs, jalapeños and cilantro. Seriously the most amazing queso ever.
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4.75 from 12 votes

Monterey Jack Queso

Amazing queso with red onion and jalapeño
Prep Time5 mins
Cook Time15 mins
Course: Appetizer
Cuisine: Mexican


  • 2 Tbsp Butter unsalted
  • 2 Tbsp EVOO
  • 1 small red onion finely chopped (1/2 a large)
  • 1 Jalapeno seeded, diced, plus slices for garnish
  • 2 garlic cloves minced
  • salt and pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 1 1/2 C milk whole or 2% works best
  • 16 oz monterey jack cheese shredded (equivalent to 2 Cups)
  • cilantro for sprinkling tortilla chips for serving

Crumb Topping

  • 1/2 C panko bread crumbs gluten free
  • 1 Tbsp EVOO
  • Salt


Make the crumbs

  • Add EVOO and crumbs to cast iron skillet over medium heat, stirring until crisp (about 5 minutes). Set aside to cool.

Make the Queso

  • In the same skillet, melt the butter over medium heat. Add the onion, jalapeño, garlic and a pinch of salt and pepper. Cook, stirring until veggies are tender. About 8-10 minutes.
  • Add 1 1/2 C milk and bring to a low boil over medium high heat.
  • Create a slurry with cornstarch and water, add to the milk and simmer until thickened, about 3 minutes. Remove skillet from heat. Stir in the cheese until melted. Season with salt and pepper.
  • Scatter crumbs on top, then sprinkle with thinly sliced jalapenos and chopped cilantro. serve with tortilla chips.