My best friend & I absolutely LOOOOOVE queso.

Preferably, with margaritas.

But queso is one of the binding agents of our relationship, along with m&m’s, popcorn and chocolate milk.

Whenever she is home, it’s either to the movies with a jumbo popcorn or to the local Mexican restaurant for some queso and quesadillas.

One night I made some Mexican for me & my hubby, and smelling those enchiladas really gave me a hankering for queso.

So I rummaged around in my fridge and pulled out some random dairy products. My husband looked at me like I was crazy. But I figured, what could be the harm in trying?

We threw some stuff in a saucepan, stirred it up and hoped for the best.

And HOLY. Queso. It was good.

To be quite honest with you, I don’t really even know how much of each ingredient I put in. But I do know what NOT to do. Don’t let it boil. If you’re impatient like me, you’ll sure be tempted. But we don’t want curdled cheese people.

Also, you read the title right. THREE INGREDIENTS. Which most normal people always have in their fridge. Ready for it?

CREAM CHEESE.

MILK. 

CHEESE. 

Any kind of cream cheese.

Any kind of milk.

Any kind of cheese.

I used full fat cream cheese, 2% milk and pepperjack deli slices… because that’s what we had in our fridge.

At first, I threw about 1/3 of a stick of cream cheese in the saucepan until it got soft, then dumped some milk in the bottom. Once that was combined, I added slices of cheese and milk until the consistency looked right.

The key to perfect queso is to go slowly and stir constantly.

This queso is soooo good that I make it almost every time we have Mexican now, which is at LEAST once a week.

Hopefully, you will enjoy this recipe as much as we do and it will make your life just that much tastier!

Adios amigos!