Jenny Martinez’s Easy Queso Recipe Is Perfect for Cinco de Mayo
Popular Mexican-American chef Jenny Martinez shares her irresistibly creamy, spicy queso that's baked to bubbly perfection
Looking for the perfect Cinco de Mayo appetizer? Popular Mexican-American chef Jenny Martinez is sharing her go-to queso recipe that’s guaranteed to be the star of your celebration. Her secret is a genius trio of pepper jack, American, and Oaxaca cheeses that melt into pure, creamy perfection. “I use whatever cheese I have on hand…and who doesn’t like cheese with a kick of spices?” Martinez says. With pickled jalapeños stirred right in and crispy fried jalapeño wheels on top, this dip delivers just the right amount of heat. Baked in a cast-iron skillet and served bubbling hot, it’s irresistibly delicious—and dangerously easy to devour.
Yields
Total Time
Prep Time
Ingredients
- 1/2 pound pepper-Jack cheese, 1/2-inch cubed
- 1/2 pound American cheese, 1/2-inch cubed
- 1/2 pound Oaxaca cheese, separated into strings
- 1 (12 oz.) can evaporated milk
- 1 pickled jalapeño, minced
- 1 tsp. chicken bouillon powder
- 1/2 cup canola oil
- 1 fresh jalapeño, sliced in rounds
- 1 (14.5 oz.) bag tortilla chips
Instructions
PrintHeat oven to 350°F. In deep, medium cast-iron skillet, stir together pepper-Jack, American and Oaxaca cheeses, evaporated milk, pickled jalapeño and chicken bouillon. Mix well. Transfer skillet to oven and bake until melted, 15 min.
While queso is in oven, heat oil in small frying pan over medium heat. When oil is hot, add fresh jalapeno wheels and fry until crispy, 3 to 5 min. Remove and set aside to drain on paper towel. Remove queso from oven once nice and melted. (Be careful as skillet gets very hot!)
Top off with fried jalapeno wheels and serve immediately to enjoy warm, melted cheese with tortilla chips.
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