Cast Iron Pepper Jack Queso
I don’t know why – in all our 7 years – that I have yet to share my favorite queso recipe with you! Friends, forgive me! That whole toddler life has thrown me off my course, but this cast iron pepper jack queso will instantly become a new fave. Trust me! My husband always asks for this not only for parties (it’s the best) but just for us to enjoy. We’ve been gearing up for March Madness (big Duke, Vanderbilt, and Auburn fans here) so this recipe is definitely on the rotation these days. Even Blakely loves it (because it has a little bite but not too spicy).
Why a cast iron? A few reasons, but the number one being that it retains heat very well but if it does start to thicken, you can simply set it right back on the stovetop and heat it up for a minute or two. It’s a shallow, wide serving dish as well which is perfect for tortilla chips. And you can get lots of fun sizes, I have this mini cast iron that is great for two people.
Let’s chat details as I always like to give you options with recipes. Pepper jack cheese has a little bite to it so if you want to avoid that then substitute in another cheese like white cheddar! You can use the recipe as a base and pick your favorite cheeses. You can also add diced peppers for some extra kick. Remember, experiment and play around to really tailor this recipe to your favorite flavors. I just like to provide my favorite! This is the perfect recipe for a crowd and remember, you can reheat it right in the cast iron if it cools too much. You might find it doesn’t last long enough to need to reheat though, it’s that good!
Cast Iron Pepper Jack Queso
- 1 tablespoon olive oil
- 1 garlic clove - minced
- 1 small onion - diced
- 1 can fire roasted diced tomatoes and green chilies - I used 10 ounce Rotel
- 4 ounces sour cream
- 8 ounces cream cheese - softened
- 8 ounces pepper jack cheese - shredded
- 8 ounces cheddar cheese - shredded
- 1 small bunch - cilantro, diced
- Heat cast iron over medium heat and add in garlic clove and onion with 1 tablespoon olive oil. Cook and stir often until onions are translucent. Add in diced tomatoes and green chilies, sour cream and all cheeses. Stir to cook down until thoroughly combined and heated. Stir in diced cilantro to garnish!
So grab some chips and call it a pepper jack queso night! I hope you enjoy this recipe as much as I do!
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Tsp you drain the tomatoes? Thx
Hi Amy! I have made it both ways, it’s up to you. Draining it will make a slightly thicker queso but not draining it is fine too!
I didn’t drain and wad glad – still thick and perfect!