Queso, also known as chile con queso, is a popular Tex-Mex cheese dip made from cheese, milk, chilies, and other ingredients. Premade jarred queso provides a convenient and tasty option for nachos, tacos, and other Mexican dishes. But once you open a jar of queso, how long does it stay fresh and safe to eat?
The shelf life of opened jarred queso
Most experts agree that an opened jar of queso will stay good for about 1 week after opening when stored properly in the refrigerator. The shelf life depends on a few factors:
- Ingredients – Queso made with preservatives like sorbates, benzoates, and natamycin will last longer.
- Storage temperature – Keeping queso refrigerated at 40°F or below will extend its shelf life.
- Exposure to air – Limiting air exposure by tightly sealing the jar will keep queso fresher for longer.
- Acidity level – More acidic queso dips made with ingredients like tomatoes tend to have a shorter shelf life.
As a general rule, an opened jar of queso should retain good quality for 5-7 days past its printed expiration date when stored in the fridge. After 1 week, the texture, taste, and safety start to deteriorate.
How to tell if opened queso is bad
Watch for these signs that your previously opened queso has gone bad and should be discarded:
- Mold – You see fuzzy mold growing on the surface of the queso.
- Curdling – The texture becomes loose, watery, and curdled.
- Separation – Clear yellowish whey separates out from the rest of the dip.
- Discoloration – The color changes from creamy white/yellow to orange, pink, grey, green, or black.
- Off smells – The queso gives off a sour, ammonia-like, or rotten odor.
- Off tastes – It tastes unpleasantly tangy, bitter, or rancid.
If you notice any of these warning signs, err on the safe side and toss out the queso. Don’t taste questionable queso – harmful bacteria like salmonella, listeria, and E. coli can cause food poisoning.
How to store opened queso
To maximize the shelf life of opened queso, follow these storage tips:
- Refrigerate queso immediately after opening at 40°F or below.
- Store queso towards the back of the fridge, not in the door.
- Keep queso tightly sealed in its original jar.
- Don’t return any spoonfuls taken out back into the original jar.
- Use clean utensils each time to avoid cross contamination.
- Place plastic wrap directly on the surface before sealing to limit air exposure.
Avoid storing queso at room temperature – bacteria multiply rapidly at temperatures between 40-140°F. Freezing can extend the shelf life for 2-3 months. Thaw overnight in the fridge before using.
How to make opened queso last longer
You can prolong the shelf life of opened queso with these tips:
- Stir in 1-2 tablespoons of fresh lemon juice per cup of queso. The acidity helps inhibit bacterial growth.
- Mix in a pinch of salt – salt lowers water activity to prevent spoilage.
- Add a few drops of hot sauce like Tabasco which contain vinegar and salt.
- Transfer queso to a shallow container to allow rapid cooling in the fridge.
- Use within 3-4 days and don’t double dip or introduce bacteria with utensils.
- Cook queso to at least 165°F before each use to kill bacteria.
Discard queso if you see any signs of spoilage. Don’t rely on appearance or smell alone since dangerous pathogens may be present.
Can you freeze opened jarred queso?
Freezing is a great way to extend the shelf life of opened queso dip. Here’s how to freeze queso:
- Make sure queso was opened less than 1 week ago and has been refrigerated promptly after each use.
- Check for any signs of spoilage like mold, off smells, separation, etc.
- Transfer queso to an airtight freezer-safe container leaving 1/2 inch headspace.
- Smooth the surface, press plastic wrap directly onto it, and seal the container.
- Label container with contents and freeze-by date of 2-3 months.
- Freeze queso at 0°F or below for best quality. Avoid repeated freezes and thaws.
- Thaw overnight in the fridge before using. Use within 3-4 days.
Freezing prevents microbial growth allowing queso to stay fresh longer. Thawed queso will have a softer texture but retains its flavor.
Can you refreeze thawed queso?
It’s not recommended to refreeze previously thawed queso. Refreezing may pose food safety risks:
- Bacteria like Listeria can multiply during thawing and survive refreezing.
- Repeated freezing causes texture changes like separation.
- Thawed queso has a shorter shelf life – only 3-4 days in the fridge.
- Refreezing leads to extensive loss of flavor and quality.
For best safety and quality, thaw only the amount of frozen queso you plan to consume within 3-4 days. Discard any remaining thawed queso after this time.
Can you freeze opened queso blanco or white queso?
Most queso blanco or white queso varieties can be safely frozen after opening, including:
- Queso blanco
- Queso fresco
- Queso panela
- Queso ranchero
- Requesón
Follow the same guidelines for freezing regular queso dip. Allow blanco queso to thaw overnight in the fridge before using within 3-4 days. Reheating to 165°F before serving is recommended.
However, some fresh soft queso blanco sold in brine may become crumbly or grainy in texture after freezing and thawing. Test a small amount before freezing large batches.
Can you freeze opened jalapeño or pepper jack queso?
Most commercial jalapeño and pepper jack queso dips freeze well for 2-3 months. The spicy flavors hold up nicely. Allow the cheese to fully thaw overnight in the fridge before serving.
Homemade queso with fresh jalapeños or peppers has a shorter freezer life of 1 month. The vegetables release moisture during freezing causing texture changes. Blanch peppers before adding to homemade queso to extend the freezer shelf life.
Conclusion
An opened jar of queso will keep well for 5-7 days past the printed expiration date when stored in the refrigerator. Watch for signs of spoilage like mold growth, changed texture, separation, or off odors/flavors. Freezing lets you safely store queso for 2-3 months. Thaw overnight in the fridge before using thawed queso within 3-4 days. Discard any queso that shows quality deterioration after thawing.