Queso Recipe

Prepare cheeses

Grate the sharp cheddar and cut or tear the white American cheese into small pieces so it melts evenly. Set aside.

In a medium saucepan over medium heat, melt the unsalted butter. Sprinkle the all-purpose flour into the butter and whisk continuously for 60 seconds to make a light roux — do not let it brown.

Slowly whisk in the whole milk and half-and-half a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to gently simmer, about 3–4 minutes.

Reduce heat to low. Add the white American cheese pieces and shredded cheddar a handful at a time, stirring constantly until completely melted and smooth. Keep the sauce warm on the lowest heat — it should be glossy and pourable. If the sauce becomes too thick, stir in up to 2 tbs extra milk to reach desired consistency.

While the milk mixture heats, heat a small skillet over medium heat and add 1 tsp neutral oil (not listed separately). Add the finely diced onion and cook until translucent, 3–4 minutes.

Add the finely diced jalapeño and roasted poblano (if using) and continue to cook for 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds more until fragrant. Remove from heat.

Stir the cooked aromatics and peppers into the warmed cheese sauce, combining thoroughly.

Stir the ground cumin, smoked paprika, kosher salt, and black pepper into the queso. Taste and adjust salt/heat — add more salt in 1/4 tsp increments if needed.

Fold in the drained diced tomatoes with green chilies. Simmer the combined mixture on very low heat for 2–3 minutes to marry flavors, stirring frequently so the tomatoes heat through but the sauce does not break.

Remove from heat. Stir in the fresh lime juice and chopped cilantro. If adding cooked chorizo or ground beef, stir it in now so it warms through.

If using pickled jalapeños, stir them in to add tang and heat. Transfer queso to a warmed serving bowl and garnish with extra chopped cilantro. For a party, keep queso warm in a small slow cooker on low or a fondue pot.

Serve immediately with tortilla chips, warm tortillas, roasted vegetables, or as a topping for tacos and nachos.