Southwest Queso Recipe

Prepare cheese

Grate the Monterey Jack and white cheddar and toss with the cornstarch in a medium bowl until the shreds are lightly coated. This helps prevent clumping and ensures a smooth melt.

In a medium saucepan over medium-low heat, warm the whole milk and half-and-half until it begins to steam (do not boil), about 3–4 minutes.

Add the unsalted butter to the warm milk and stir until melted.

Reduce heat to low. Add the cheese, a handful at a time, stirring constantly with a rubber spatula or whisk until completely melted and smooth before adding more. This gradual addition prevents grainy texture.

While the milk warms, heat olive oil in a small skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.

Add the minced jalapeño and roasted red bell pepper and cook 2–3 minutes until softened.

Stir in the minced garlic, diced green chiles, ground cumin, smoked paprika, ground coriander, and minced chipotle in adobo (if using). Cook another 30–45 seconds until fragrant. Remove from heat to prevent garlic from burning.

Taste a small spoonful of the vegetable mixture and season lightly with a pinch of salt if needed — it will be incorporated into the cheese, so be conservative.

Stir the cooked vegetable and spice mixture into the melted cheese base until fully combined and smooth. Keep the heat on the lowest setting to maintain a gentle warm temperature; do not boil.

Remove the queso from heat. Stir in fresh lime juice, chopped cilantro, salt, and black pepper. Adjust seasoning to taste — add more salt, lime, or chipotle for heat as desired.

If the queso is too thick, loosen by stirring in 1–2 tablespoons of warm milk until you reach desired consistency. If it separates or becomes grainy, whisk gently over very low heat while adding a tablespoon of warmed milk at a time to bring it back together.

Transfer the queso to a warmed serving bowl. Sprinkle diced tomato and sliced green onion over the top, and garnish with additional cilantro if desired.

Serve immediately with tortilla chips. Keep queso warm during service by using a small fondue pot, warmed crock, or a double boiler on the lowest heat; stir occasionally to maintain smoothness.