Name: Blackstone Queso Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 Tablespoon butter; ½ cup yellow onion (diced); 2 cloves garlic (minced); 4 ounces cream cheese (cut into cubes); 1 cup milk; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon onion powder; ¼ teaspoon cumin; 8 ounces Velveeta cheese (cubed); 4 ounces pepper jack cheese (shredded); 4 ounces Monterey jack (shredded); 10 ounces Rotel (1 can); Tortilla chips for serving

Jump to Recipe

If you’re looking to steal the spotlight at your next backyard gathering or game day party, look no further than Blackstone Queso. This is not just any cheese dip – it’s a showstopper born for sharing, brimming with a silky blend of cheeses, tender onions, and a little kick from tangy Rotel tomatoes. The magic lies in the melding of flavors right on your hot griddle, resulting in a bubbling, creamy dip that keeps everyone coming back for more. Blackstone Queso is pure comfort with every gooey scoop, guaranteed to become your new go-to party recipe.

Ingredients You’ll Need

One of the best things about Blackstone Queso is just how approachable the ingredients are. Each one brings something special, contributing to that perfect blend of smooth cheese, savory depth, and crowd-pleasing flavor. Don’t skip anything – every element truly plays its part!

Butter: Adds richness and helps soften the onion and garlic for a savory base.
Yellow onion, diced: Sweetness and texture that enhances the overall savoriness of the queso.
Garlic, minced: Fresh garlic introduces a punchy aroma that makes the cheese sing.
Cream cheese, cubed: Ensures ultra-creamy texture and a touch of tang.
Milk: Keeps the dip luxuriously smooth and helps with melting all the cheeses evenly.
Kosher salt: Balances the richness of all those cheeses, so every bite pops.
Ground black pepper: For subtle warmth without overpowering the cheese.
Onion powder: Doubles down on the flavor in the very best way.
Cumin: Adds a whisper of smokiness that sets this queso apart.
Velveeta cheese, cubed: The secret to that classic, molten texture everyone loves.
Pepper jack cheese, shredded: For a little kick and extra meltiness.
Monterey jack cheese, shredded: Delivers mild flavor and extra creamy stretches.
Rotel (10 ounces): The can of tomatoes and green chilies brings brightness and a touch of heat.
Tortilla chips: Crispy, salty dippers that complete the Blackstone Queso experience.

How to Make Blackstone Queso

Step 1: Preheat the Blackstone and Skillet

Begin by preheating your Blackstone griddle to medium heat. Place a large cast iron skillet right onto the surface—this gets everything piping hot and ready for cheesy greatness. The cast iron helps maintain even heat, which is crucial for a smooth, lump-free queso.

Step 2: Sauté Onions and Garlic

Melt the tablespoon of butter in your skillet until it’s foamy and fragrant. Toss in the diced yellow onion and minced garlic, stirring them gently until the onions look translucent and the garlic is just golden, about 4 to 5 minutes. This step builds the foundation of flavor that makes Blackstone Queso irresistible.

Step 3: Add Cream Cheese and Milk

Turn the heat to low and drop in your cream cheese cubes along with a cup of milk. Stir patiently—this part takes about 3 to 4 minutes, but it’s worth it to see the mixture transform into a smooth, creamy base. Season it now with kosher salt, black pepper, onion powder, and cumin for that spot-on flavor.

Step 4: Melt in the Cheeses

Next comes the parade of cheese! Add the Velveeta cubes and stir until completely melted (give it a good 4 to 5 minutes). Follow with the shredded Monterey Jack, making sure it melts before adding the pepper jack. Each cheese needs time—about 2 to 3 minutes each—to melt thoroughly, keeping the sauce silky and preventing graininess. Remember, patience pays off here, so don’t rush things with high heat.

Step 5: Finish with Rotel

Once the cheeses have melded into a glorious, velvety pool, take the skillet off the heat. Gently fold in the can of Rotel, letting the tomatoes and green chilies swirl through the queso, bringing pops of flavor and color.

Step 6: Serve Immediately

Pour your creamy Blackstone Queso into a serving bowl, hit it with your favorite garnish (like chopped cilantro or sliced jalapeños), and get those tortilla chips ready. Dive in while it’s hot and bubbly for the ultimate cheese pull!

How to Serve Blackstone Queso

Garnishes

Amp up the wow factor with a few thoughtful garnishes. Chopped fresh cilantro, thinly sliced jalapeños, or a sprinkle of diced tomatoes look stunning against the golden backdrop of Blackstone Queso. For extra zing, try a swirl of hot sauce or a dusting of smoked paprika. The right topping adds both color and a fresh burst of flavor!

Side Dishes

While tortilla chips are the classic partner, Blackstone Queso loves company. Offer up warm, soft pretzels, crunchy veggie sticks like bell peppers and carrots, or even crisp breadsticks. If you’re feeding a crowd, pair it alongside tacos, grilled chicken skewers, or a big bowl of guacamole for a full-on Tex-Mex feast.

Creative Ways to Present

Get creative with your Blackstone Queso presentation! Hollow out a round loaf of bread and pour the queso inside for a fun dip bowl. Serve individual portions in small ramekins for personalized appetizers. For a mobile snack, drizzle warm queso over walking tacos or loaded nachos straight from the griddle. Let your imagination lead the way!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your Blackstone Queso to an airtight container as soon as it cools to room temperature. Stored in the fridge, it stays delicious for up to 4 days. Always use a clean spoon to avoid introducing moisture and keep it perfectly fresh.

Freezing

While queso can be frozen, keep in mind that the consistency might change a bit due to the dairy. For best results, cool your queso completely, then portion into freezer-safe bags or containers. Press out excess air and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To bring your Blackstone Queso back to gooey life, gently warm it in a saucepan over low heat. Stir often, adding a splash of milk if it’s too thick. You can also microwave it in 30-second bursts, stirring well in between. Go slow to keep that signature creaminess intact!

FAQs

Can I make Blackstone Queso without a Blackstone griddle?

Absolutely! You can use any sturdy cast iron skillet on your stovetop. The key is low and gentle heat so the cheeses melt perfectly.

Is there a substitute for Velveeta in this recipe?

If you prefer not to use Velveeta, try an American cheese block or another processed cheese that melts smoothly. Just know the texture may be a bit less silky, but still scrumptious.

How spicy is the Blackstone Queso?

It has a subtle heat from the pepper jack and Rotel, but it’s not overpowering. Want more? Stir in fresh jalapeños or a pinch of cayenne.

Can I add protein or extra mix-ins?

Definitely! Crumbled chorizo, cooked ground beef, or black beans are fantastic additions to make it a meal or heartier appetizer.

Why did my queso turn out grainy?

Grainy cheese sauce usually happens when the heat is too high or the cheese is rushed. Always melt cheeses slowly over low heat and avoid boiling for the smoothest Blackstone Queso.

Final Thoughts

There’s just something about gathering loved ones around a bubbling bowl of Blackstone Queso that turns any occasion into a celebration. It’s rich, creamy, and full of irresistible flavor. Go ahead and try this recipe—you’ll see just how fast it disappears and why everyone requests it again and again!

Blackstone Queso Recipe

★★★★★

4.7 from 9 reviews

Author: Jack
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Blackstone Queso recipe is a crowd-pleasing favorite, perfect for gatherings or game day snacking. Creamy and flavorful, this queso dip is a surefire hit with its blend of cheeses and zesty Rotel tomatoes.

Instructions

Preheat Blackstone: Preheat the Blackstone to medium heat.
Saute Aromatics: In a large cast iron skillet on the Blackstone, sauté diced onion and minced garlic in butter until soft.
Melt Cream Cheese: Reduce heat, add cream cheese and milk, stir until melted and smooth. Season with salt, pepper, onion powder, and cumin.
Combine Cheeses: Add Velveeta, Monterey Jack, and pepper jack cheeses, stirring until melted and creamy.
Add Rotel: Remove from heat, stir in Rotel tomatoes.
Serve: Transfer queso to a serving bowl, garnish if desired, and serve warm with tortilla chips.

Notes

For a spicier kick, consider using hot Rotel or adding diced jalapeños.
Stir the queso frequently while on the Blackstone to ensure even melting.
Leftover queso can be stored in an airtight container in the refrigerator and reheated gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Sauté, Melt, Stir
Cuisine: Tex-Mex