Casa Ole, a Tex-Mex restaurant chain founded in Texas in 1973, has a treasured gem in its queso dip, adored by its patrons.

The exact origins of Casa Ole’s queso recipe remain shrouded in mystery, yet it draws inspiration from both traditional Mexican and Tex-Mex culinary traditions. In Mexican cuisine, “queso,” meaning “cheese” in Spanish, plays a central role, finding its way into dishes like quesadillas and chiles rellenos.

Over the years, the Casa Ole queso recipe has evolved through experimentation and adaptation, meticulously tailored to satisfy their customers’ tastes. Throughout Texas and the expansive Tex-Mex culinary landscape, diverse variations of queso can be found, each restaurant infusing its unique twist into this beloved recipe.

How to Make Casa Ole Queso Recipe


  • 1/2 cup roasted and peeled Hatch chiles
  • 1/2 cup chopped onions
  • 1 clove of garlic, minced
  • 1/2 tablespoon of butter
  • 1/2 cup peeled and diced tomatoes
  • 1 cup American cheese
  • 1/2 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cilantro


  1. In a pan, melt the butter over medium heat.
  2. Add the chopped onions, minced garlic, diced tomatoes, and the roasted and peeled Hatch chiles.
  3. Cook the mixture over medium heat until the vegetables become soft and tender, which should take about 2-3 minutes.
  4. Stir in the evaporated milk and season with salt, pepper, and cilantro.
  5. Bring the mixture to a gentle simmer and continue to cook for an additional 5 minutes, allowing the flavors to meld.
  6. Add the American cheese to the pan and stir thoroughly until the cheese melts and the mixture becomes creamy.
  7. Remove the pan from the heat, and your delicious dish is ready to be enjoyed.

Delicious Queso Recipe Variations

1: To take Casa Ole’s Queso to a whole new level, consider incorporating more veggies. Skip the chile and introduce a vibrant medley of spinach, mushrooms, corn, and bell peppers. This veggie-packed twist adds a delightful burst of flavors and textures to the dish.

2: Craving a heartier option? For a meaty rendition, omit the hatch chile and introduce a pound of ground beef. You can also experiment with ground chicken, turkey, or pork, though we’ve stuck with the rich flavor of ground beef. Just remember to drain any excess fat after browning the meat for a leaner yet satisfying twist.

3: While Casa Ole’s Queso is a delicious dip on its own, it might not be the perfect match for everyone’s taste buds. Discover the magic of pairing by serving your queso alongside avocado cream for a creamy and refreshing combination. If that doesn’t tickle your taste buds, consider a delectable side of spinach dip to complement the queso and offer a variety of flavors for dipping and indulging.

Pro Tips

Adjusting the Heat: Casa Ole’s Queso recipe is known for its mild flavor. If you desire more heat, consider adding a pinch of cayenne pepper or red pepper flakes. Keep in mind that the Hatch chile already provides a gentle heat, so exercise caution and don’t go overboard with the spiciness.

Stir Thoroughly: It’s crucial to stir the mixture until the cheese fully melts. Neglecting this step could result in the mixture sticking to the pan and potentially burning. While it may seem like a minor detail, it’s a critical part of achieving the perfect, creamy texture, so don’t skip it!


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