Casa Ole Queso is a classic American dish that originated in the United States. It is an incredibly tasty dip made with tomatoes, roasted and peeled Hatch chile, onions cubes, garlic, evaporated milk and two kinds of cheese – monetary jack cheese and American white cheese.
It’s perfect for parties or as an accompaniment to your favorite snacks. It’s simple to make and definitely worth the effort.
You can even try out different variations of the recipe to make it even tastier. In this article, we’ll show you how to make Casa Ole Queso.
Want more queso recipes? Check these:
What is Casa Ole Queso?
This dish is made with a combination of two cheeses that are melted together in a creamy mixture. Casa Ole Queso is typically served as a dip or spread with tortilla chips, tacos or in burritos. It’s also perfect for adding some extra flavor to any Mexican dish. Also, you can use the queso dip as a topping for nachos, pizza and more.
What does it taste like?
Casa Ole Queso is a delicious, cheesy dip that has a strong flavor of tomatoes and chiles. The combination of two kinds of cheese also adds an interesting complexity to the queso dip. It is savory, creamy and irresistible!
How did I first get introduced to the Casa Ole Queso?
I first tasted Casa Ole Queso at a friends’ party in a local restaurant in Florida. Initially, I was skeptical since I had never tried this dish before but one bite of it left me wanting more. The combination of flavors was just perfect and the creamy texture was to die for.
How to make Casa Ole Queso?
Making Casa Ole Queso is easier than you might think. All it takes are a few simple ingredients and some creative combination of flavors.
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Ingredients
- ½ cup Chopped tomatoes
- ½ cup Roasted and peeled Hatch chile
- ½ cup Chopped onions cubes
- 1 clove Minced garlic
- ½ cup Evaporated Milk from a can
- 2 tsp Butter/ 1 hard piece
- ½ tsp Oregano
- 1 cup Grated Monetary jack cheese
- ½ tsp Fresh cilantro
- Salt – As per taste
- ⅓ spoon Black pepper
- 1 cup Grated American white cheese
Step by step instructions
Step 1
Heat a non-stick pan over medium heat and add the butter. Once the butter melts, add the onions and garlic to it. Cook for 3 minutes until both of them are lightly browned.
Step 2
Add in the tomatoes, roasted chile, oregano, cilantro, salt and pepper. Give it a good mix. Add in the evaporated milk and stir until everything is well combined.
Step 3
Now add in the grated cheeses and stir until all of them melt together nicely. Once melted, turn off the heat and transfer the queso dip to a serving bowl.
Tips
• To make the queso milder in terms of spice, reduce the amount of Hatch chile or just skip it altogether.
• If you don’t have access to evaporated milk, you can use regular milk instead but keep in mind that the texture of the queso might be slightly different.
• Adding a little bit of lemon juice can also help to enhance the flavor of this dish.
Equipment
- Non stick pan
Ingredients
- ½ cup Chopped tomatoes
- ½ cup Roasted and peeled Hatch chile
- ½ cup Chopped onions cubes
- 1 clove Minced garlic
- ½ cup Evaporated Milk from a can
- 2 tsp Butter/ 1 hard piece
- ½ tsp Oregano
- 1 cup Grated Monetary jack cheese
- ½ tsp Fresh cilantro
- Salt – As per taste
- ⅓ spoon Black pepper
- 1 cup Grated American white cheese
Instructions
- Heat a non-stick pan over medium heat and add the butter. Once the butter melts, add the onions and garlic to it. Cook for 3 minutes until both of them are lightly browned.
- Add in the tomatoes, roasted chile, oregano, cilantro, salt and pepper. Give it a good mix. Add in the evaporated milk and stir until everything is well combined.
- Now add in the grated cheeses and stir until all of them melt together nicely. Once melted, turn off the heat and transfer the queso dip to a serving bowl.
Video
Notes
Nutrition
Nutrition Information
One serving size (about 2 tablespoons) of Casa Ole Queso contains approximately
- 30 calories,
- 7g fat,
- 1g protein,
- 0 carbohydrates.
What to serve with Casa Ole Queso?
Casa Ole Queso is best served as a dip for tortilla chips, vegetables or any other type of appetizer you may have in mind. It can also be used in tacos, burritos and even quesadillas. Besides that, you can also serve it alongside other Mexican dishes like fajitas and enchiladas.
How to store leftover Casa Ole Queso?
Leftover queso should be stored in air-tight containers. You can keep them in the refrigerator for up to 5 days or freeze them for up to 3 months. Also, make sure to reheat it before serving.
Can pregnant women eat this?
Yes, pregnant women can consume Casa Ole Queso if it is cooked thoroughly. However, they should avoid consuming any raw ingredients used in the recipe such as the Hatch chile and tomatoes.
FAQs
What cheese is best for making Casa Ole Queso?
The best cheese for making this queso are a combination of Monetary Jack and American white cheeses.
Can I make it without the evaporated milk?
Yes, you can make Casa Ole Queso without the evaporated milk; however, the texture might not be as creamy.
Is there a vegan version of this recipe?
Yes, you can make a vegan version of Casa Ole Queso by replacing the cheese and evaporated milk with plant-based alternatives such as vegan cheeses and non-dairy milk.
Wrapping Up
Casa Ole Queso is a delicious dip that can be enjoyed with a variety of dishes and appetizers.
With just a few simple ingredients and step by step instructions, you can easily make this queso in your own kitchen.
This queso is also suitable for pregnant women as long as all the ingredients are cooked thoroughly. Have fun and let us know how your Casa Ole Queso turns out!
This American favorite is sure to please everyone in the family. You should check out our other delicious recipes too. Please share this recipe with your friends and family. Thank you.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more