Tandoori Cheese Queso – Indian Mexican Fusion

Queso filled with tandoori spice flavors and finely chopped veggies.
Tandoori queso in a steel tray with chopped veggies on top and tortilla chips on the side.

Tandoori Spice Queso

Indian Mexican fusion recipe to make a spicy tandoori cheese queso! Add spice and up the flavor profile to a silky queso. This makes a great dip but can also be used to add flavor to tacos such as these Jalapeno Corn Paneer tacos. It can also be used to make Tandoori Mac and Cheese which is linked here!

Why make this Indi-Mex Queso?

  • Quick to make
  • Layers of flavor
  • Change up the usual queso

How do you make it?

  • Saute garlic, onions, jalapenos and tomatoes
  • Add evaporated milk and cheese
  • Add tandoori spice and kashmiri chilli
Minced garlic and chopped onions, tomatoes and jalapenos on a cutting board.

Tips for making the queso

Tandoori masala is key for this dish.  I highly recommend getting tandoori masala from an Indian grocery store.  At times, I find the Indian blends at stores such as Whole Foods to be inauthentic blends.  When buying a tandoori or tikka masala blend, check the ingredients to make sure there aren’t unnecessary colors added to it such as Red 40.  I used MDH brand for this recipe.

Cheese – try to avoid using cheese that is already shredded.  Use either a block that you shred yourself or slices as I did.  This is because cheese that is already shredded has added ingredients to prevent clumping and that can at times change the texture of the sauce.

I used mild cheddar cheese.

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Tandoori queso in a bowl with corn chips in a steel tray

Tandoori Cheese Queso – Indian Mexican Fusion

Shilpa Joshi
Queso filled with tandoori spice flavors and finely chopped veggies.
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine Indian Mexican fusion, Mexican
Servings 10
Calories 70 kcal


  • pan


  • 1 tbsp butter
  • 2 cloves garlic minced
  • cup onion finely chopped
  • 1 roma tomato chopped finely (128 g)
  • 3 tbsp milk
  • 8 slices cheese (1 package pre-sliced cheese) 228g
  • 13 oz evaporated milk
  • 1 jalapeno finely chopped
  • tsp tandoori masala
  • ½ tsp kashmiri chilli
  • ¼ tsp salt
  • 3 tbsp milk


  • Prep ingredients. Finely chop and mince ingredients into small pieces. Rip cheese slices apart.
  • Melt butter in pan on medium high. Add onions and garlic. Cooking about two minutes and mix.
  • Add in tomatoes and jalapenos. Cook two more minutes.
  • Add in evaporated milk and cheese, stir until cheese melts.
  • Add in spices/salt and mix. Add in 3 tbsp milk to thin the consistency a little. It will thicken as cools.
  • Serve warm and enjoy!


  • Prep ingredients by chopping all very finely!
  • Make sure to use an authentic tandoori masala spice blend
  • Use cheese from a block or cheese slices to avoid the extra anti-caking ingredients that comes in pre-shredded cheese bags
  • You can always change the consistency of the cheese sauce by adding milk to make creamier
  • When reheating, adding a little water or milk will also help to loosen consistency of the sauce


Calories: 70kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 112mgPotassium: 152mgFiber: 1gSugar: 5gVitamin A: 205IUVitamin C: 4mgCalcium: 110mgIron: 1mg
Tried this recipe?Let us know how it was!

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