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Lupe Tortilla Queso Recipe
Mary Johnson

Lupe Tortilla Queso Recipe

This easy lupe tortilla queso recipe recreates the creamy, restaurant-style Chile Con Queso from Lupe Tortilla Mexican Restaurants. It uses white American cheese for a smooth melt, evaporated milk for richness, and simple seasonings for authentic Tex-Mex flavor. Ready in about 25 minutes, it serves 8 and is perfect for dipping with tortilla chips, topping nachos, or serving at parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb white American cheese cubed or sliced
  • 12 oz can evaporated milk
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese softened and cubed
  • 1 small jalapeño seeded and finely diced
  • ½ cup diced tomatoes drained
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt or to taste
  • ¼ cup chopped green onions for garnish
  • 1 tablespoon fresh cilantro chopped (for garnish)
  • Tortilla chips for serving

Equipment

  • Medium saucepan or deep skillet
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Optional: slow cooker (for keeping warm) or double boiler

Method
 

  1. Prepare all ingredients: cube the white American cheese and cream cheese, shred the Monterey Jack, dice the jalapeño, drain the tomatoes, and mince the garlic.
  2. Place the evaporated milk and cream cheese in a medium saucepan over medium-low heat. Whisk until the cream cheese is fully melted and the mixture is smooth.
  3. Gradually add the white American cheese a handful at a time, stirring constantly. Once it begins to melt, add the Monterey Jack cheese the same way. Keep the heat low and stir in a figure-eight motion until everything is silky.
  4. Stir in the minced garlic, diced jalapeño, drained tomatoes, cumin, chili powder, and salt. Continue cooking and stirring for 2–3 minutes until fully combined.
  5. Check the consistency. If the queso is too thick, add a splash of milk. If too thin, simmer gently for another minute while stirring.
  6. Transfer to a serving bowl, garnish with green onions and cilantro, and serve immediately with tortilla chips.

Video

Notes

  • Low heat is essential for a smooth lupe tortilla queso recipe. High heat can cause the cheese to separate or become grainy.
  • White American cheese (available at the deli counter) gives the best restaurant-style texture.
  • For Queso Compuesto, top the finished queso with seasoned ground beef and fresh guacamole.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of milk.
  • Double the recipe easily for parties and keep warm in a slow cooker on the “warm” setting.