"In Texas, whether you're at a restaurant or a house party or a church youth group meeting, there are always people gathered around a nice, big bowl of queso—almost like they're gathered around a fire."—Lisa Fain of New York City restaurant El Original. This version is from the restaurant's chef, Morgan Robinson. Slideshow: More Party Dip Recipes 

September 2015


Credit: © Kalei Talwar

Recipe Summary test

35 mins
10 to 12


Pico de Gallo


Make the pico de gallo:
  • In a bowl, mix the tomatoes with the onion, jalapeño, cilantro, lime juice and salt.

Make the queso:
  • In an enameled medium cast-iron casserole, melt the cheese with the milk over low heat, stirring often, until smooth, 7 minutes.

  • Meanwhile, melt the butter in a medium skillet. Add the jalapeños and onion and cook over moderately high heat until softened, about 7 minutes. Stir in the cumin and salt.

  • Stir the jalapeño mixture into the melted cheese. Off the heat, stir in the pico de gallo. Serve hot with tortilla chips and lime wedges.

Serve With

Tortilla chips