Traditional Queso Recipe

Shred and Starch

Shred the American and Monterey Jack cheeses (if not pre-shredded). Toss the shredded cheeses in a bowl with the cornstarch until evenly coated; this prevents separation and keeps the queso smooth.

Heat a medium saucepan over medium heat and add the butter. When the butter foams, add the diced white onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic, diced jalapeños, and diced roasted poblano. Cook, stirring frequently, until the peppers soften and the garlic is fragrant, about 2–3 minutes.

Stir in the ground cumin and smoked paprika and cook for 30 seconds to bloom the spices.

Pour the milk and heavy cream into the saucepan with the peppers and bring the mixture to a gentle simmer over medium-low heat. Do not let it boil; you want small bubbles around the edge.

Once warm, reduce heat to low. Add the shredded cheeses a handful at a time, stirring constantly with a heatproof spatula or whisk until each addition is fully melted and the sauce is smooth before adding more.

If the queso is too thin, mix an extra 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it in; simmer 1–2 minutes until thickened. If it becomes grainy, remove from heat briefly and whisk vigorously to smooth, then return to very low heat.

Stir in the drained chopped green chiles, lime juice, kosher salt, and freshly ground black pepper. Taste and adjust seasoning, adding more salt or lime juice as desired.

Fold in the chopped cilantro, reserving a little for garnish.

Transfer the queso to a warmed serving bowl or a small fondue-style pot. Sprinkle the reserved cilantro and optional diced tomato or pico on top for color.

Serve immediately with tortilla chips for dipping. If the queso cools and thickens, gently rewarm over very low heat, stirring frequently, or microwave in 20–30 second bursts, stirring between, until smooth and pourable.