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Thursday, August 14, 2008

Superior Grill Queso

I love the queso at Superior Grill - love it! I've searched the internet for the recipe and this is what I found. I am saving the recipe here until I have time to make it - hopefully next week!

2 Tbsps. butter
1/2 cup diced onions
2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
1 cup peeled tomatoes, mashed
1 Tbsp. flour
2 12-oz. cans evaporated milk
2 lbs. grated Monterrey Jack cheese

Melt butter over medium fire. Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent. Add the flour, stirring constantly to avoid burning. Add the evaporated milk and cook until hot, stirring frequently from the bottom. Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful. Serve hot with chips. If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.


UPDATE:  I made the queso and I was very disappointed.  It was VERY bland.  It is definitely missing some spices.  I added some garlic, cumin and pepper.  It tasted better, but I still didn't like the texture of the dip.  It wasn't smooth enough for me.  It looked just like Superior Grill's queso, but unfortunately it didn't taste like it.


  1. I KNOW!!! I followed the same recipe and it wasnt even close and it kept separating. That person didnt know what they were talking about.

  2. I was a waiter there, and this recipe is missing whole milk, American White cheese, salt and pepper, and there were a few other spices that we added too

    1. Are you saying to use American AND what the recipe calls for or in place of? Same question for whole milk

    2. Are you saying to use American AND what the recipe calls for or in place of? Same question for whole milk

  3. Bummer!!! I have been craving their cheese dip (and live in VA, so can't just go there, lol). Let us know if you find a better match!


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