Spicy Queso Sauce

A Texas twist on the Mexican classic
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Elements
Keyword: makecaloriesgreatagain, mcga, queso sauce, spicy, spicy food, spicy sauce
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food
Element: Dips, Sauces


  • 1 cup Cheddar Shred fresh if possible
  • 1 cup Monterrey Jack Shred fresh if possible
  • 1 cup Oaxaca Shred fresh if possible. Sub Monterrey Jack if needed.
  • 2 tbs Cornstarch
  • 2 tbs Butter Salted
  • 3 ea Garlic Cloves Minced
  • 8 oz Green Chili Peppers Chopped
  • 1 tsp Salt
  • 1/2 tsp Cumin
  • 1.5 tsp Cayenne Powder Adjust to desired level of heat
  • 12 oz Evaporated Milk Not Sweetened
  • 1 ea Milk As needed
  • 1 ea Green Chili Peppers Optional – Garnish
  • 1 ea Cilantro Optional – Chopped Garnish


  • Gather your ingredients
  • Toss the shredded cheese and cornstarch until the cheese is evenly coated
  • In a large pan or small pot, melt the butter or low heat. Add the garlic. Allow to cook for a few minutes.
  • Add the peppers and seasoning. Stir well.
  • Add the evaporated milk, continuing to stir.
  • Bring to a boil, then reduce heat to low.
  • Add shredded cheese slowly and stir in.
  • Continue to stir until smooth consistency is achieved. Add milk as needed to thin.


  • This is the same recipe as my Spicy Queso Dip for the most part.  A couple things to note though:
    • While I am not a big fan of this as a dip (see notes on the dip recipe page), I am a fan of it as a sauce when it’s complimenting other flavors rather than standing on its own.
    • I did add 1.5 tsp of Paprika to the sauce in the primary photo which gave it the darker hue.  Add paprika as you see best fit.
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