Baked Queso
This baked queso is my Mexican twist on the classic baked brie. It’s warm, soft, and perfect as an appetizer—or even as the star of your next charcuterie board.
With just two main ingredients—salsa verde and a traditional Mexican cheese—you get a dish that’s both simple and full of flavor. Once it’s out of the oven, I like to top it with fresh pico de gallo for that bright, fresh finish.
But don’t stop there! There are so many creative ways to serve this baked queso and make it your own.
Topping Ideas
This recipe is flexible, which means you can dress it up depending on the occasion. Here are a few of my favorite toppings and sides that add texture, freshness, and a bit of flair:
- Pico de Gallo
- Crema Mexicana
- Pickled Red Onions
- Toasted Pepitas
- Pineapple Salsa
- Toasted Bolillo Slices
- Fresh or dried fruit
- Corn Tortilla chips
Ingredients
- Queso Fresco or Queso Panela
- These traditional cheeses don’t melt like cheddar or mozzarella. Instead, they soften beautifully, giving you a warm, delicate bite packed with flavor.
- Salsa Verde
- Tangy and vibrant, it keeps the cheese moist and adds fresh flavor.
How to Make Baked Queso
Preheat the oven to 350°F.
Lightly spray an oven-safe baking dish—just slightly larger than the cheese—with non-stick spray.
Pat the cheese dry with paper towels, then place it in the center of the dish. Pour the salsa verde around the cheese, being careful not to pour it directly on top.
Bake for 20-25 minutes, or until the cheese is warmed through and the salsa is bubbling.
Switch the oven to broil (high) and broil for 2–5 minutes, just until the top of the cheese blisters and develops golden brown spots.
Remove from the oven and let it cool slightly. Serve warm, topped with pico de gallo and a side of corn tortilla chips.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Baked Queso.
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Salsa Verde
This is one of my favorite ways to use up leftover salsa verde. I usually double my batch of salsa so I can freeze some for recipes like this. If it separates after thawing, just blend it again until smooth—it’s as good as fresh.
Homemade salsa verde is always my first choice. It’s easy to prepare, full of fresh flavor, and stores well in the fridge in an airtight container. However, if you’re short on time, store-bought salsa verde will do just fine.
Although salsa verde is the go-to for this baked queso, you can easily switch things up with salsa roja. Its deeper, roasted flavors bring a completely different vibe—rich, smoky, and just as delicious.
Choosing the Right Cheese
For this recipe, a non-melting Mexican cheese is key. Both queso fresco and panela work wonderfully.
My husband loves queso fresco for its bolder flavor, while I enjoy the gentle texture of panela—so I switch it up depending on our mood or the occasion.
Quick Tips
- Use cold cheese straight from the fridge—it helps it bake more evenly.
- Choose an oven-safe baking dish slightly larger than your cheese round.
- Serve warm, not piping hot, for the best experience.
- Feel free to add more salsa if you want a saucier dish.
- Replenish the pico de gallo as needed.
FAQs : Your Questions Answered
Q: How spicy is this dish?
A: The spice level depends on the salsa verde you use. For a mild appetizer, choose a mild salsa verde or adjust the heat by removing seeds or using fewer peppers.
Q: Can I use store-bought salsa verde?
A: Yes, store-bought salsa verde works in a pinch, but homemade salsa adds a fresher and more vibrant flavor.
Q: What’s the difference between baked queso and queso dip?
A: Baked queso is a whole cheese round warmed until soft, but it doesn’t fully melt into a sauce like queso dip does.
More Appetizers:
Baked Queso
Ingredients
- 1 (10 oz) queso panela or fresco, cold
- 1 cup salsa verde
- Non-stick spray
Accompaniments
- Corn tortilla chips
- Pico de gallo
Instructions
- Preheat the oven to 350°F.
- Lightly spray an oven-safe baking dish—just slightly larger than the cheese—with non-stick spray.
- Pat the cheese dry with paper towels, then place it in the center of the dish. Pour the salsa verde around the cheese, being careful not to pour it directly on top.
- Bake for 20-25 minutes, or until the cheese is warmed through and the salsa is bubbling.
- Switch the oven to broil (high) and broil for 2–5 minutes, just until the top of the cheese blisters and develops golden brown spots.
- Remove from the oven and let it cool slightly. Serve warm, topped with pico de gallo and a side of corn tortilla chips.
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