Roasted Chile

Austin Diner Queso



Austin Diner Queso

This is my favorite queso recipe, when I'm not in a hurry (think: velveeta). This is from Lisa Fain's Homesick Texan (love!) and it's obviously from the fabulously famous Austin Diner. You can add sausage or ground beef or chorizo if you want or need to meat it up. Use more or less jalapeños to please your heat desires. Creamy and smooth, it's perfection.
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8 Or just me


  • 2 tablespoons butter
  • 1/4 cup yellow onions diced
  • 4 jalapeños diced, seeded or not
  • 2-3 cloves garlic minced
  • 1 Anaheim chilie roasted, peeled, diced/seeded or not (you can also use about ½ cup canned, diced green chiles
  • 2 tablespoons cornstarch
  • 1 cup whole milk or cream or half and half
  • 1 cup water
  • 1 pound American cheese, yellow and or white shredded--ask for this in a block from the deli counter--shred it yourself or cut into small cubes
  • 2 tablespoons fresh cilantro chopped (optional)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne OR sub 2 teaspoons Chimayo Spice Mix for the cumin and cayenne
  • ¼ teaspoon salt
  • CHIPS!!


  • In a medium saucepan or deep sauté pan, melt butter over medium low heat.  Add the onion and jalapeños and cook, stirring occasionally, until softened, about 5 minutes.  Add the garlic and chiles and cook for 30 seconds longer.
    Whisk together the cornstarch, milk and water until well combined, then pour into the pan.  Bring to a simmer, stirring constantly, and cook for a couple of minutes until the mixture begins to thicken.  Add the cheese, turn down the heat to low, and cook, stirring, until the cheese has melted.  Stir in the cilantro, spices and salt, then taste and adjust seasonings if you like.
    Transfer to a serving bowl or warming pot--best to keep warm, if possible while serving.
Keyword chimayo spice mix, queso