Cast Iron Skillet Three Cheese Queso

yellow queso dip in a mini cast iron skillet.

5 from 3 votes

Cast Iron Skillet Three Cheese Queso

Whip up delicious skillet queso with a hint of spice in only 25 minutes. The cream cheese, yellow cheddar, and white cheddar blend together for a perfectly smooth three-cheese classic yellow queso dip.

Prep Time25

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Servings: people (3 cups)

Calories: 414kcal

Author: Jessica Mode

Equipment

Ingredients

1 tablespoon unsalted butter
3 cloves garlic finely minced
1 ½ cups whole milk
8 ounces cream cheese room temperature, cut into 1 inch cubes
8 ounces mild cheddar cheese shredded
4 ounces white cheddar cheese shredded
1 tablespoon Tajín clásico chile lime seasoning plus more for garnish
jalapeños for garnish
cilantro for garnish
tortilla chips for serving

Instructions

Melt butter in a 10 - 12 inch cast iron skillet over medium low heat. Add garlic and cook for 1 minute until fragrant.
Add milk and cream cheese and cook, stirring occasionally, for about 10 minutes until the cream cheese is completely melted and no lumps remain. If the mixture starts to bubble, turn the heat down to low.
Slowly add in shredded mild cheddar and white cheddar cheese one handful at a time. Whisk the cheese, allowing it to fully melt before adding in an additional handful. Once all the cheese is completely melted, add Tajín seasoning and whisk to combine.
Garnish with additional Tajín seasoning, as desired. Serve with tortilla chips.

Video

Notes

Storage: Store leftover queso in an airtight container in the refrigerator for up to 1 week.

Reheat: Reheat over medium-low heat in a cast iron skillet until warmed all the way through.

Always shred your own cheese. Pre-shredded cheese has additives to prevent the cheese from sticking together. This can inhibit the ability of the cheese to melt. For queso with a super creamy taste and texture, always buy a block of cheese and freshly shred it using a box grater.

Melt cheese at a low temperature. It takes time (and patience) to melt the cheese slowly and gently. Don't be tempted to cook on high heat. High heat will cause the cheese to curdle and become a stingy, oily mess.

Nutrition