Whatever the occasion, a skillet of melty queso is always welcome. Today, we’ve got three variations straight from the pages of Mi Cocina Mexicana, a new cookbook from Ariana Ruiz out of Austin, TX. Ariana’s cookbook was inspired by her viral TikTok videos, where she shares traditional Mexican recipes to help new generations feel connected to their roots, fun fast food hacks, and more.
Chili Con Queso
We’ve all got a familiar Velveeta-and-Rotel recipe (or two) up our sleeves for game days and gatherings, but this version incorporates a few fresh ingredients and a Mexican seasoning blend, which makes for an extra delicious dish. Ariana’s traditional chili con queso also calls for three kinds of cheese, garlic, butter, and a couple of surprise ingredients that create the perfect creamy texture. (Drooling yet?) Get the full recipe HERE!
Queso Fundido with Chorizo
A skillet of still-bubbling queso fundido is a restaurant favorite you can easily recreate at home. This recipe is typically served as an appetizer for up to six, but two could easily make a meal of this dip β just add your favorite warm tortillas or chips for scooping. And, fair warning: Ariana’s queso fundido comes with a bit of a kick thanks to the addition of chorizo and two whole fresh serrano peppers. Get the full recipe HERE!
Rajas Con Queso
Rajas con queso β or poblano peppers with cheese β is an ideal recipe if you prefer your queso meat-free but still with some heft. You start by charring fresh peppers and tomatoes to create a smoky flavor profile, then slice and simmer them up with a bit of broth and, of course, plenty of cheese. You can serve this version as a dip or topping, or even add a little extra broth and serve it as a light but comforting soup. Get the full recipe HERE!
Looking for more crowd-pleasing recipes? These are some of our favorites for gatherings:
- 4 Easy Dip Recipes + Our NEW Favorite Way to Serve Them!
- A Taco Bar: The Easiest Way to Feed a Crowd
- Easy Antipasto Skewers
- Yes, You NEED a Deviled Egg Bar. Here’s How to Do It.
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