Small batch queso for two people is the perfect way to make a reasonable amount of queso. Plus, it's queso without velveeta or processed American cheese. Everything comes together on the stove in just 20 minutes!
If you want to make a regular-sized recipe for queso and eat all 6-8 servings by yourself, I strongly encourage this. I highly recommend doing this at least once a year while watching the Super Bowl. It’s an annual tradition in our house—the crockpot runs all day to keep the queso warm.
But, if you want to be slightly more responsible and eat queso more frequently, I’m sharing a small batch of queso recipe for two people today. Think of this as your weekend queso—a quick little cheese dip made without Velveeta to start Friday night off on the right note.
I love this small batch queso without velveeta for many reasons. First, it’s made without processed cheese. I don’t have anything against Velveeta or American cheese, but I don’t keep it in my house! I actually love processed so much that I have a velveeta fudge recipe on this site, hah!
Second, I love that this queso is made completely on the stove top—no roasting of vegetables in the oven. We get the same flavors with a quick saute in butter, I promise. Third, this queso recipe can be reheated as many times as you need in the microwave. It won’t seize, burn or otherwise become ruined.
It’s a versatile queso dip that hugs tortilla chips perfectly. You’re very welcome. And if you love cheesy sauce that hugs everything it touches, make my chicken spaghetti recipe next, promise me!
Ingredients for queso without velveeta:
onion: Half of one small yellow onion, finely diced.
half and half: This is the base of our cheese dip.
extra sharp cheddar cheese: Buy a block and grate it yourself. Bagged, shredded cheese has a coating on it that impedes melting.
Monterey Jack cheese: Same rule applies--buy a block and grate it fresh for best results.
garlic: Two cloves of garlic, minced.
butter: Just one tablespoon for sautéing the vegetables.
flour: A few teaspoons of flour to thicken the sauce.
cream cheese: We're melting a small amount of cream cheese into the final dish to help it become even creamier and coat each chip that's dipped.
jalapeño or serrano pepper: Use one jalapeño or one serrano pepper, finely diced. Remove the seeds and membranes for less heat; leave them in for some spice!
tortilla chips: I use a mix of white corn and blue corn tortilla chips.
optional: cilantro, pico de gallo, extra serranos: I love serving this small batch queso with a scoop of pico de gallo, and garnishing it with cilantro. My husband likes extra serranos to amp up the spice even more.
How to make a small batch queso:
1. First, add the butter to a small sauce pan (I'm using this 2-quart saucepan, and it's the perfect size for cooking for two). Add the diced onion and cook until the onions are translucent and just starting to turn brown on the edges. Stir in the garlic and jalapeño peppers.
2. Once the vegetables are soft, add the flour and cook for 1 minute. Then, stream in the half and half. Stir and lower the heat to low.
3. To make the queso, slowly add handfuls of cheese while stirring over low heat. Add the cheese in very small amounts while stirring. This is the key to making queso without velveeta--the cheese must be added slowly and stirred until melted before adding more.
4. Serve the queso with tortilla chips, and garnish with cilantro, extra jalapeños and pico de gallo, if desired.
I don't mean to brag, but I am a Texan, so this queso is perfect, in my not-so-humble opinion. My Texan recipes are pretty stellar, as evident by my ground beef for tacos. This queso without velveeta can be reheated in the microwave as many times as you need. The stability of the cream cheese makes it thick and easily reheated, making it perfect for your small Super Bowl party on the couch this year.
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Queso Recipe without Velveeta
Small batch queso recipe for two, made without Velveeta.
Ingredients
- 1 tablespoon butter
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño or serrano pepper, finely diced
- 2 teaspoons flour
- 1 cup half and half, plus extra for thinning
- 1 ½ cups (6 ounces) extra sharp cheddar cheese, grated
- ½ cups (6 ounces) Monterey Jack cheese, grated
- 2 ounces cream cheese, softened
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- For serving: tortilla chips, cilantro, pico de gallo, extra serranos
Instructions
- In a 2-quart sauce pan, melt the butter over medium heat.
- Stir in the finely diced onion and cook until the onion translucent and starting to brown on the edges, about 4-5 minutes.
- Next, stir in the garlic and jalapeño (or serrano) and cook for 1 minute.
- Add the flour, and whisk while cooking for 1 minute.
- Slowly pour the half and half into the pan, and then lower the heat to LOW. Bring the mixture to a gentle simmer, until the mixture starts to thicken.
- Slowly add half of the cheddar, and then stir until melted. Add the remaining cheddar, and stir again until melted. Repeat with the Monterey Jack.
- Finally, add the cream cheese in several pieces, and stir until melted.
- Add the salt and pepper, and taste. Add a splash more half and half if you think it's too thick; add more salt if you think it needs it, etc.
- Serve the queso dip with tortilla chips, and garnish with pico de gallo, cilantro, and extra peppers, if desired.
- Queso reheats in the microwave as many times as you need.
Notes
extra sharp cheddar cheese: Buy a block and grate it yourself. Bagged, shredded cheese has a coating on it that impedes melting.
Monterey Jack cheese: Same rule applies--buy a block and grate it fresh for best results.
cream cheese: We're melting a small amount of cream cheese into the final dish to help it become even creamier and coat each chip that's dipped. Have it at room temperature to help it melt.
jalapeño or serrano pepper: Use one jalapeño or one serrano pepper, finely diced. Remove the seeds and membranes for less heat; leave them in for some spice!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 454Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 114mgSodium: 1042mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 13g
Courtney says
I am with you on the processed cheese, plus when did it start costing more than regular cheese?! :-) I love that this uses block cheese that I always have in my fridge. We like to add some seasoned ground beef to ours too, We always loved the queso at Chili's but found that our homemade version (even with cheez whiz) is way better. Printing this recipe out now!!
Angie says
This is the answer to our single-household Super Bowl prayers! Quick question though: The recipe lists 6 oz of each kind of shredded cheese, but 1.5 cups of sharp cheddar and 0.5 cups of jack. Is there a typo in there somewhere? Can't wait to make this on Sunday!
AnnMaria says
Yes! I did equal amounts like it said.. 6 oz.. each.. it turned out gritty and gummy.
I'm sorry I'm not complaining..because I just need to know if I did something wrong❤️
I love all your recipes.
Christina Lane says
It sounds like it didn't get warm enough to melt it, I'm sorry! Microwave again, let it rest a minute, and then whisk.
Dotty says
Can't wait to try this recipe!!! Any suggestions to make this White Queso (or Queso Blanco)? White Cheddar and _____ ? Thanks!
Christina Lane says
Monterey Jack is white. Use white cheddar and MJ.
Lora says
YOU, dear Lady, are my HERO!!! I ABSOLUTELY DETEST "Velveeta" (it leaves a nasty film on my teeth that drives me batty!) and openly avoid ALL RECIPES that contain it! You have now given me back a favorite snack food!!! THANK YOU!!!!
Betty says
Ro-Tel? Don't you miss the tomato presence and the color in provides?
Betty says
Sorry. That should have been NO Ro-Tel.
Christina Lane says
Not really, because I garnish with pico de gallo. Since I make all small-batch recipes on this site, fitting an entire 10-ounce can of Ro-Tel into a small batch of queso isn't going to happen.
Diana says
Can’t wait to make this - I can get everything but half and half. Any thoughts on proportions if I sub milk and whipping cream? Thanks!
Katie says
I used whipping cream and added about a 1/4c of water to thin it out a little bit. Worked great!
Michele says
half and half is literally half cream and half milk !
Kara says
This was very good! Will be making again. 5 stars! Thanks, Christina.
Amy says
This dip was fantastic and easy to make. Like the recipe states, I used 6 ounces of cheddar cheese and 6 ounces of monterey Jack. We will be making this again as it was a big hit with the family! Thanks Cristina!
sylvia says
Since you are kind enough to measure ingredients, would you please measure "a small onion" , i.e.,
1/2 cup... 1/4 cup ?? I've never seen a " small" onion in a bin full of onions.
Thank you so much.
Chelsea says
There’s small onions like the ones in the bags and there huge onions usually sold individually. This isn’t baking, the onion doesn’t affect the cook, it’s just for flavor.
Natalie says
Does this do well in a crockpot?