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Casa Ole Queso Recipe – Easy Kitchen Guide

Last Updated on November 25, 2023

Are you looking for a new way to liven up your dinner table? Look no further than this guide because this Casa Ole Queso recipe is the perfect addition to an evening of flavor and variety.

If you are a fan of Mexican food, you will love the different flavors coming together in this Casa Ole Queso. This dip is not only quick and effortless to make, but it’s sure to please your family members and friends!

You can mix it up by adding what’s in season or preferred by everyone at the table. Whether served with an appetizer, entrée or side dish, this richly-flavored Casa Ole Queso or dip will make any meal special. And best of all – it only takes mere minutes to prepare!

Here, we walk through the process step-by-step so you can enjoy this delicious dish with ease and pleasure.

Casa Ole Queso Recipe

What is Casa Ole Queso?

Casa Ole is an authentic Mexican “Tex Mex” restaurant in the United States and has been serving delicious food since 1973. They offer a wide range of Mexican dishes, including the Casa Ole Queso dip. This rich and creamy dip is made with Monterey Jack cheese, tomatoes, butter, oregano, American white cheese and garlic.

This creamy casa ole cheese dip is perfect served with chips or as an accompaniment to any Mexican entrée. It is a versatile condiment that can be used to top tacos, burritos and enchiladas or as an accompaniment in salads, omelets and casseroles.

What does it taste like?

Copycat casa ole queso has a mild, mellow flavor that is slightly salty and nutty. It pairs well with other Mexican dishes like tacos and burritos, as well as various vegetables and fruits. It can also be enjoyed on its own or melted over dishes for added creaminess.

How did I first get introduced to the Casa Ole Queso?

The first time I was introduced to Casa Ole Queso was when a friend of mine suggested that I should try it. We went to the Casa Ole restaurant and ordered fajita quesadillas and chile con queso together.

The chile con queso was amazing and I loved it so much that I decided to make it at home. I went online, found the copycat recipe and tried it. It tasted even better than the restaurant version and I’ve been making it ever since!

Also read: Outback blue cheese vinaigrette salad dressing recipe

How to make Casa Ole Queso?

Making casa ole chili con queso dip is super easy and fast. Here are the steps to make this delicious dip.

How to make Casa Ole Queso?

Ingredients

  • Roasted and Peeled Hatch Chile: Roasted and peeled Hatch chiles contribute a smoky and slightly spicy flavor to the queso. They add depth and a distinctive Southwestern taste.
  • Chopped Tomatoes: Chopped tomatoes add freshness, juiciness, and a slightly sweet flavor to the queso. They complement the spiciness of the chiles and provide a balance of flavors.
  • Chopped Onions (Cubes): Chopped onions provide a savory and aromatic base to the queso. They add texture and flavor, enhancing the overall richness of the dish.
  • Evaporated Milk from a Can: Evaporated milk is used to create a creamy and luscious texture in the queso. It adds richness without diluting the flavor, providing a smooth consistency.
  • Minced Garlic: Minced garlic adds a robust and savory garlic flavor to the queso. It enhances the overall complexity of the dish and contributes to its aromatic quality.
  • Butter/1 Hard Piece: Butter adds richness and a velvety texture to the queso. It contributes to the overall creaminess and mouthfeel of the dish.
  • Grated American White Cheese: Grated American white cheese adds creaminess and a mild, tangy flavor to the queso. It melts smoothly, creating a gooey and velvety texture.
  • Oregano: Oregano contributes a savory and earthy note to the queso, complementing the other herbs and spices. It adds depth and complexity to the flavor profile.
  • Black Pepper: Black pepper provides a subtle heat and enhances the overall flavor profile of the queso. It adds a touch of warmth without overpowering the other ingredients.
  • Grated Monterey Jack Cheese: Grated Monterey Jack cheese provides a mild and melty cheese component to the queso. It contributes to the overall gooey and stretchy texture.
  • Fresh Cilantro: Fresh cilantro adds a burst of freshness and a hint of citrus to the queso. It provides a bright contrast to the richness of the cheese and complements the other flavors.
  • Salt – As per Taste: Salt is an essential seasoning that enhances and balances the flavors in the queso. It brings out the natural tastes of the ingredients and ensures a well-seasoned dish.

Directions

Step 1

Heat butter in a pan over medium heat and add the minced garlic, roasted chilies, tomatoes and onions.

Step 2

Cook these ingredients until they soften for about 3 minutes.

Step 3

Add evaporated milk, pepper, oregano, and salt to the mix. Stir everything together and cook for 5-7 minutes or until it comes to a simmer.

Step 4

Lower the heat to low and add both types of cheese to the mixture stirring continuously as you do so that it doesn’t stick to the bottom of the pan.

Step 5

Once the cheese has melted completely, turn off the stovetop and stir in fresh cilantro leaves before serving hot with tortilla chips or warm flour tortillas accompanied by your favorite salsa or guacamole.

Tips

• If you are not a fan of chiles, then feel free to omit them from the recipe and add your favorite vegetables instead.

• Make sure that you do not overcook the mixture, as this will make it tough and dry. The cheese should be melted but still retain some texture for best results.

• Feel free to experiment with different flavors like jalapenos, red bell peppers or chili powder for an extra kick!

How to make Casa Ole Queso?

Casa Ole Queso Recipe

Are you looking for a new way to liven up your dinner table? Look no further than this guide because this Casa Ole Queso recipe is the perfect addition to an evening of flavor and variety.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 224kcal

Equipment

Ingredients

  • 1/4 cup Roasted and peeled Hatch chile – Smoky and slightly spicy these chiles add a distinct Southwestern flavor, elevating the dish with a unique and robust taste.
  • 1/4 cup Chopped onions cubes – – Sweet and aromatic, these onions add texture and depth to the sauce, enhancing its overall savory profile.
  • 1 teaspoon Butter – Rich and creamy the butter adds a luxurious touch, contributing to a smooth and velvety texture in the sauce.
  • 1/4 cup Chopped tomatoes – Fresh and juicy providing a burst of acidity and natural sweetness, balancing the richness of the cheese and complementing the earthy chile flavor.
  • 1/2 clove Minced garlic – Intensely aromatic imparting a pungent kick and layering the dish with a delightful garlicky essence.
  • 1/6 teaspoon Black pepper – Peppery and aromatic the black pepper lends a subtle warmth, complementing the other flavors in the sauce without overpowering them.
  • American white cheese grated – 1/2 cup – Creamy and mild, this cheese melts beautifully, creating a rich and indulgent sauce with a smooth texture.
  • 1/4 cup Evaporated Milk Thick and creamy, the evaporated milk provides a luscious base for the sauce, ensuring a velvety consistency and enhancing the overall richness of the dish.
  • 1/4 teaspoon Oregano – Earthy and fragrant oregano adds a hint of Mediterranean herbaceousness, balancing the dish with a touch of freshness.
  • Monterey Jack cheese grated – 1/2 cup – Mild and slightly tangy, Monterey Jack cheese melts effortlessly, blending harmoniously with other cheeses to enhance the overall cheesy goodness.
  • 1/4 teaspoon Fresh cilantro – Bright and citrusy cilantro adds a burst of freshness, cutting through the richness and providing a vibrant contrast to the savory elements.
  • Salt – As per taste – Enhancing the natural flavors of the ingredients salt ensures a well-balanced dish, allowing the individual tastes to shine while harmonizing the overall flavor profile.

Instructions

  • Melt butter in a pan over medium heat and sauté the finely minced garlic, roasted chilies, tomatoes and onions until all of the vegetables are softened for about 3 minutes.
  • Next, add evaporated milk to the pan along with generous amounts of freshly ground pepper, oregano and salt. Give everything a gentle stir before simmering on low heat for 5 to 7 minutes.
  • Add both the shredded hard and soft cheeses to the pan, stirring continuously until all of the cheese has melted into a smooth and creamy texture.
  • When finished, turn off the stovetop and stir in freshly chopped cilantro leaves before serving either with tortilla chips or warm flour tortillas alongside your favorite salsa or guacamole.

Notes

• If you are not a fan of chiles, then feel free to omit them from the recipe and add your favorite vegetables instead.
• Make sure that you do not overcook the mixture, as this will make it tough and dry. The cheese should be melted but still retain some texture for best results.
• Feel free to experiment with different flavors like jalapenos, red bell peppers or chili powder for an extra kick!
Keyword: Casa Ole Queso, Casa Ole Queso Recipe

Nutrition Information

HappyForks analyzer 5 3

What to serve with Casa Ole Queso?

This Casa Ole Queso is best served as a side dish for tacos, burritos, or enchiladas. Casa Ole Queso is a delicious appetizer dish that pairs well with fresh vegetables, tacos, chips, salsa, and grilled meats.

A simple side salad with diced tomatoes, red onion, and olives is a perfect accompaniment to the casa ole cheese dip recipe. Crusty French bread or warmed tortillas can be used as dipping vessels for Casa Ole Queso. Alternatively, use baked potatoes as a delicious platform for this rich spicy dip – they pair beautifully together!

How to store leftover Casa Ole Queso?

Storing leftover Casa Ole Queso is easy. First, transfer the queso to an airtight container and seal it properly. Then, place the container in the refrigerator and store it for up to five days maximum.

When ready to eat again, re-warm up in the microwave, or if you want to be more traditional – place on a skillet and heat through until desired temperature. Depending on when making, some people also like to add fresh garlic and butter until melted, then enjoy your reheated casa ole queso!

Can pregnant women eat this?

Yes, pregnant women can safely eat Casa Ole Queso. However, they should be sure to practice proper food safety when preparing and reheating the dish. As always, it is best to consult a doctor or healthcare provider before consuming any dish while pregnant!

FAQs

Is Casa Ole Queso vegan?

Unfortunately, no – due to the cheese used in the recipe, this dish is not vegan. However, vegan alternatives can be substituted, like dairy-free cheeses or coconut cream instead of evaporated milk to make it suitable for vegans.

Is this dish gluten-free?

Yes, Casa Ole Queso is naturally gluten-free. Just make sure to double-check all your ingredients for any hidden sources of gluten.

Does this dish require a lot of time to prepare?

No, Casa Ole Queso is quick and easy to make! The entire recipe should take around 15 minutes to prepare and cook. Perfect for busy weeknights or a last-minute snack.

Wrapping Up

Casa Ole Queso is a delicious and easy-to-make dip that is perfect for any occasion. It is creamy, cheesy, and full of flavor thanks to adding chiles and cilantro. Enjoy with tortilla chips and vegetables or as an accompaniment to tacos, burritos, and enchiladas. Try out this recipe today – you won’t be disappointed!

Thanks for reading this guide on Casa Ole Queso! We hope you have learned something new and are inspired to try this recipe out. Feel free to leave any comments or questions below. Happy cooking!

Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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