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Real, Homemade Queso

Recipe By: Bruce Bradley
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snacks & Appetizers
Cuisine: Mexican

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  • 1 pound 16 ounces medium or sharp cheddar cheese (see notes)
  • 8 ounces cream cheese cubed
  • 1 1/3 cups homemade cream of mushroom "condensed" soup see notes
  • One 14.5 ounce can of diced tomatoes and green chilies (see notes)
  • Hot sauce to taste


  • Shred cheddar cheese. Warm homemade, cream of mushroom condensed soup over low heat. A double boiler makes this a little easier to do, but it isn't a necessity. Just try to keep the heat low.
  • Mix in one can of tomatoes with green chilies. Mix in shredded cheddar cheese and cubed cream cheese. Stir constantly over low heat until the cheese is completely melted. Add hot sauce to taste.
  • Serve with tortilla chips and veggies. Enjoy!


We recommend using organic ingredients when possible. And don't forget the organic tortilla chips or veggies to serve with your queso!
This recipe uses my homemade, cream of mushroom "condensed" soup as a base. If you want your queso to be really smooth, after you've made a batch of this soup, pulse it in your blender for 15-20 seconds to make it really smooth! I use my Blendtec blender, and it works like a charm. I love it!
Muir Glen and Trader Joe's both offer organic, canned diced tomatoes with chilies.
The secrets to a smooth texture are the homemade condensed soup (it keeps the fat in the cheese from separating), low heat, constant stirring, and NOT using pre-shredded cheese (it often contains cellulose which prevents cheese from properly melting into a sauce).
Depending on the cheese you use, this is a fairly mild queso recipe. If you like your queso spicy, add some hot pepper or sriracha sauce.