In a medium saucepan over medium heat, melt the unsalted butter. When foaming subsides, add the all-purpose flour and whisk constantly for 1 to 1.5 minutes until the mixture is pale golden and smells slightly nutty (do not brown).

Add dairy

Slowly pour in the whole milk and heavy cream while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens slightly and just begins to simmer, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Add the chopped or shredded white American cheese a handful at a time, stirring until each addition is fully melted before adding more. Stir in the shredded Monterey Jack and the softened cream cheese until the sauce is smooth and velvety.

Season and finish

Stir in the minced pickled jalapeños, 1 teaspoon pickled jalapeño juice, ground cumin, kosher salt, and black pepper. Taste and adjust salt or jalapeño juice for brightness. Remove from heat and fold in 2 tablespoons chopped cilantro and 1 teaspoon lime juice. Keep warm over the lowest heat or transfer to a small fondue pot or insulated bowl to maintain serving temperature, stirring occasionally to prevent skin forming.

Fresh Pico de Gallo

Combine the diced Roma tomatoes, finely diced white onion, chopped cilantro, and minced fresh jalapeño in a medium bowl.

Add 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix gently to combine. Taste and adjust lime or salt. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

To Serve

Place the warm queso in a shallow serving bowl. Spoon the pico de gallo into a small bowl or serve spooned alongside the queso so guests can add as desired.

Garnish the queso with extra sliced pickled jalapeños and a sprinkle of chopped cilantro if desired. Serve immediately with tortilla chips and lime wedges on the side.