Easy Queso Dip Recipe (in a skillet)

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An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo. Perfect for entertaining!

I love queso so much! Anytime I’m in a Mexican restaurant (or any restaurant, actually) that has this cheese dip on the menu- I’M ORDERING IT!. I mean, you really can’t go wrong with melty cheese deliciousness, right? We love serving up the good stuff, including Quesadillas, Taquitos, Soft Tacos and Nachos.

Whenever we have people over, I am always exhausted after they leave. I wonder how much time I actually spent hanging with friends, vs in the kitchen prepping/cooking/cleaning?

It seems like a shame to “entertain” but barely give anyone your full attention, right? Make things a little easier on yourself by whipping up this show-stopping, cheese-pull-y skillet queso. Grab some tortilla chips, and you are good to go.

Want more appetizers? Try my Hot Spinach Artichoke Dip (also made in a skillet) or this Buffalo Chicken Dip. You’ll love this delicious make-ahead Jalapeno Popper Cheese Ball! Feeling Southwestern? Try these Southwestern Egg Rolls!

Why you’ll love this recipe:

• You can make it ahead, and pull it out when guests arrive.
• It uses REAL cheese – ahem, see that cheese pull? Yeah – can’t get that without the good stuff!

Make ahead

Make this homemade queso dip ahead and throw it in the oven when guests arrive. This will give you MUCH more time to actually enjoy the company!

What to dip in queso besides chips?

Pretzel bites

• Chorizo– if in links, remove from casing. If you can’t find chorizo – you can leave it out, or use spicy pork sausage instead.
• Olive Oil
• Flour. To thicken the dip.
• Milk. I use regular milk, but evaporated milk will also work.
• Oaxaca Cheese. A semi soft, white stringy cheese, commonly found in the grocery store. It looks like a ball of mozzarella, and is similar in flavor and stretch!!
  If you can’t find it, no worries. Just grab some white American cheese (like Velveeta) or use cream cheese.
• Cilantro
• Cheddar Cheese.
• Mexican Blend Cheese. Available with the shredded cheese in the store, it’s made up of cheddar, Monterey jack, Asadero and queso quesadilla cheese

How to make Queso in a skillet

This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.

• Brown some chorizo in a cast-iron skillet over medium heat.
• Remove chorizo (and wipe the pan out). Add a little olive oil and flour, and make a roux.
• Whisk in some milk, some Oaxaca, cheeses, cilantro and mix until it the cheese is melted..
• Top with more shredded cheese and broil until the top bubbles.
• Serve with homemade Pico de Gallo (tomatoes, onion, cilantro, garlic, salt & pepper + lime juice)
• Devour.

Pico de Gallo (Salsa Fresca)

Pico de Gallo is a classic Mexican inspired salsa, using tomato, onion, cilantro, jalapeno and limes. A little salt and pepper and dig in!

Check it out!

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Easy Skillet Queso Dip Recipe

5 from 8 votes

An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo – perfect for entertaining!

Author: Kylee Ayotte

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Cooling time: 5 minutes minutes

Total Time: 20 minutes minutes

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Yield: 12

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Ingredients

FOR THE QUESO DIP

• 7 oz chorizo (if in links, remove the casings)
• 2 Tbs olive oil
• 2 Tbs all purpose flour
• 1.5 cups milk
• 10 oz Oaxaca cheese (cut into chunks)
• ½ cup cilantro (chopped)
• 4 oz sharp cheddar (shredded)
• 4 oz mexican blend cheese (shredded)
• 1 cup Pico de Gallo

Directions

For the Queso Dip

• Cook the chorizo in a cast iron skillet until fully cooked, about 5 minutes.
• Remove the cooked chorizo and set aside.
• Add the olive oil to the skillet and whisk in the flour to make a roux. Cook for 30 seconds, then whisk in the milk.
• Continue to cook until the mixture thickens.
• Turn the heat to low, and add the chorizo back into the skillet, as well as the Oaxaca cheese chunks, and the cilantro and the Mexican blend cheese.  Mix until well combined.
• Top with cheddar.
• Place under the broiler until the top is bubbly.
• Remove from the oven and allow to cool 5 minutes before serving with Pico de Gallo and corn chips.
• Devour.
• For the Pico De Gallo
• Grab the recipe (linked in ingredients)

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 489mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 1mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.