Delish Cottage Cheese Queso Recipes

This is the creamiest, zippiest queso I make when I want something that tastes like restaurant night but I’m wearing slippers. We’re blending cottage cheese (trust!!) with jalapeños and a little lime, folding in melty shredded cheese, and warming it just until it gets glossy and scoopable. It’s high-protein, reasonably wholesome, and ready in ten minutes, which is precisely how long my patience lasts on a Tuesday.

My husband hovers like a hawk when I make this—chip in hand, pretending he’s “just taste-testing” while I’m still at the stove. Our kid calls it “cheese dip night” and dips everything in it: carrots, tortilla chips, a rogue chicken nugget—once, a strawberry. It’s become our emergency dinner plan, our football snack, our “people are coming over in 20 minutes” solution. I make a double batch for parties and hide a secret bowl for myself in the fridge, because self-care.

How to Make It

Grab a blender and toss in cottage cheese, a handful of pickled jalapeños, a splash of that tangy brine, a squeeze of lime, and your favorite taco-ish spices. Blend it long enough to get super smooth—like 45–60 seconds, until you can’t see curds. Pour it into a skillet on low heat, rain in shredded cheddar/Jack, and stir while it melts into glossy goodness. If you’re feeling fun, fold in a scoop of drained Rotel so it’s speckled and pretty. Too thick? Splash of milk. Too thin? Let it gently simmer a minute or two. Taste, salt, chip-test, and try not to burn your mouth in your excitement.
Makes about 3 cups. Cook time: 5–7 minutes (or 2–3 in the microwave if you’re feeling chaotic).

✔Ingredient Notes

– Cottage cheese (2 cups): Full-fat or 2% melts smoothest. Blend it totally smooth or the texture will tattle on you.
– Shredded cheese (1½ cups): I do half sharp cheddar, half Monterey Jack. Pre-shredded works, but hand-grated melts silkier.
– Pickled jalapeños + brine: Secret flavor bomb. Mild heat, big tang. Add more brine if it tastes flat.
– Lime juice (1 teaspoon): Makes everything pop. If it tastes dull, it probably needs acid or salt.
– Spices: Chili powder, cumin, garlic powder, onion powder, pinch of smoked paprika if you’re that person. Start small; you can always add.
– Rotel or diced tomatoes (½ cup, drained): Optional, but pretty. Drain well, or you’ll have soupy vibes.
– Milk or evaporated milk (2–4 tablespoons): For thinning. Add slowly; it thickens as it cools.
– Sodium citrate (½–1 teaspoon, optional): The melt insurance policy if you want ultra-smooth, never-grainy queso.
– Cornstarch (2 teaspoons, optional): Whisk with cold milk to make a slurry if you want extra thickness without splitting.

✔Recipe Steps

1. Blend cottage cheese, jalapeños, 1 tablespoon jalapeño brine, lime juice, and spices until completely smooth.
2. Transfer to a small skillet or saucepan over low heat.
3. Stir in shredded cheddar and Jack a handful at a time until melted and glossy.
4. Add a splash of milk as needed to reach your favorite dip consistency.
5. Fold in drained Rotel (optional), then taste and adjust salt, lime, and heat.
6. Serve hot with chips, veggies, or over anything that looks like it wants cheese.

What to Serve It With

– Warm tortilla chips (obviously) or thick-cut pita chips
– Sliced bell peppers, cucumbers, radishes, and jicama
– Nachos, tacos, burritos, quesadillas, or a baked potato situation
– Scrambled eggs or breakfast tacos (10/10 recommend)
– Pretzels, chicken tenders, or roasted broccoli

✔Tips & Mistakes

– Don’t boil it. High heat can make it grainy—keep it low and slow.
– Blend longer than you think. Smooth base = smooth queso.
– Drain your tomatoes like your life depends on it.
– Salt at the end. Cheese is salty; taste before you dump.
– If it breaks or looks greasy, whisk in a tablespoon of milk or a pinch of sodium citrate and keep it low.
– Too thin? Simmer a minute or add a tiny cornstarch slurry. Too thick? Milk fixes everything.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 4 days. Reheat gently on low heat or in short microwave bursts, stirring in between. It does thicken in the fridge—add a splash of milk to bring it back. Cold queso on crackers for breakfast? Been there. It’s giving “cheesy ranch” and, honestly, not mad at it. I don’t recommend freezing—dairy texture gets weird.

✔Variations and Substitutions

– Spice swap: Chipotle in adobo for smoky heat, or a pinch of cayenne if you like drama.
– Cheese swap: Pepper Jack for extra kick; white American for ultra-smooth vibes; Colby for mellow.
– Dairy tweaks: Lactose-free cottage cheese and cheese melt just fine.
– Veggie add-ins: Finely chopped onions, roasted poblanos, or a can of green chiles (drained).
– Protein boost: Stir in cooked chorizo or taco meat at the end for a meal-in-a-bowl moment.
– No jalapeños: Use green chiles and add extra lime + a little vinegar to keep the tang.
– Sauce swap ideas: Honey ↔ sugar (if you sweeten your spice blend), tamari ↔ soy sauce if you sneak umami in there.

Frequently Asked Questions

Delish Cottage Cheese Queso Recipes

Ultra-creamy, protein-packed queso made with blended cottage cheese, melty cheddar, and zesty tomatoes with green chiles. Ready in minutes on the stovetop—perfect for game day or a quick snack.

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup low-fat cottage cheese 2% recommended
• ▢ 1.5 cup sharp cheddar cheese, shredded about 6 ounces
• ▢ 0.5 cup milk 2% or whole
• ▢ 1 cup diced tomatoes with green chiles, drained Rotel-style
• ▢ 0.25 cup pickled jalapeños, chopped
• ▢ 1 tablespoon lime juice fresh
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon onion powder
• ▢ 0.5 teaspoon ground cumin
• ▢ 0.5 teaspoon chili powder
• ▢ 0.5 teaspoon kosher salt adjust to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 1 teaspoon cornstarch helps prevent separating
• ▢ 1 tablespoon milk for cornstarch slurry
• ▢ 2 tablespoon cilantro, chopped optional garnish
• ▢ 1 teaspoon hot sauce optional

Instructions

Preparation Steps

• Blend cottage cheese in a blender until completely smooth and silky, 0.5 to 1 minute. Set aside.
• In a small bowl, whisk cornstarch with 1 tablespoon milk to make a smooth slurry.
• In a medium saucepan over low heat, add the remaining milk, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Warm gently until steaming, not boiling.
• Whisk in the cornstarch slurry and cook, stirring, until slightly thickened, about 0.5 to 1 minute.
• Add shredded cheddar a handful at a time, whisking constantly over low heat until fully melted and smooth.
• Whisk in the blended cottage cheese until creamy. Do not boil.
• Stir in drained tomatoes with green chiles, chopped pickled jalapeños, lime juice, and hot sauce if using. Warm through for 1 to 2 minutes.
• Taste and adjust seasoning. If too thick, whisk in a splash of milk to loosen. Garnish with cilantro and serve warm with tortilla chips or veggies.

Notes

Keep the heat low to prevent separation. Queso thickens as it cools—reheat gently with a splash of milk. For extra heat, add minced fresh jalapeño or more hot sauce.