Keep or remove the seeds from the jalapeño. The seeds are where all the heat is in a jalapeño pepper. Depending on your preference, you may choose to keep the seeds in the jalapeño if you like spicy queso or remove them if you prefer no spice and just flavour. 

Use fresh produce. Using fresh tomatoes and jalapeños will help avoid a watery queso dip. If you use canned tomatoes and jalapeños, this will add liquid to the dish. If this is all you have to work with, try to drain as much liquid as possible and ensure whatever liquid evaporates during the cooking process. 

Don’t skip on the cornstarch. The cornstarch helps this recipe thicken to the correct consistency; without it, the dip may turn out too runny. 

Cook at low to medium temperatures. Even at a low temperature, the cheese will melt and become the right consistency. If the heat is too high, it's possible that your cheese dip could curdle. 

Save the leftovers. This queso dip can be stored covered in your fridge for up to 3 days and easily reheated in the microwave or warmed in a pot to serve again. 

Nutrition facts are estimates only.