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Melted cheese and chilies blended into a dip, made for scooping with corn chips β a Tex-Mex staple.
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"Queso" is Spanish for cheese, but this dish itself barely exists in mainland Mexico β it's considered a Texas invention. Simple as it is β just melted cheese with chopped green chili and tomato β it's an essential fixture at Tex-Mex restaurants.
Finely chop the onion, garlic, and green chili.
Heat oil in a small pot and cook the onion and garlic until softened.
Add the canned tomato, green chili, and cumin powder, and simmer briefly.
Add the milk and reduce the heat to low.
Add the cheese gradually, stirring slowly until melted.
Once smooth and glossy, remove from heat and serve.