Ham & Cheese Queso Y Jamón Recipe

Prepare roux

In a medium saucepan set over medium heat, melt the unsalted butter. Sprinkle the all‑purpose flour into the melted butter and whisk continuously for 30–60 seconds until the roux smells slightly nutty and is just beginning to turn a pale blond. Do not brown.

Add dairy and dissolve cream cheese

Gradually whisk in the whole milk and half‑and‑half to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer (do not boil) and cook 2–3 minutes until it thickens slightly. Reduce heat to low and add the softened cream cheese in pieces, whisking until fully melted and smooth.

Melt cheeses

Remove the pan from direct heat (or keep on the lowest flame) and add the shredded sharp cheddar and monterey jack in two additions, whisking until the sauce is velvety and smooth. If the sauce becomes too thick, stir in up to 2 tablespoons milk to reach desired consistency.

Season and finish

Stir in the cream of mushroom soup (if using) to add body, then add the minced pickled jalapeño (or jalapeño juice), ground white pepper, smoked paprika, and kosher salt. Taste and adjust seasoning. Keep the queso warm over very low heat, stirring occasionally to prevent skin from forming.

While the cheese sauce is finishing, warm a small nonstick skillet over medium heat and add the diced cooked ham. Sauté for 2–3 minutes until edges are lightly browned and heated through. This step deepens flavor and releases some fat into the pan.

Add the diced red bell pepper to the skillet with the ham and cook 1–2 minutes just to slightly soften but retain a bit of crunch. Remove from heat and transfer to a small bowl to cool slightly.

Stir the warmed ham and pepper into the prepared queso. Add the thinly sliced green onion, chopped cilantro, and the fresh lime juice. Mix thoroughly so the ham is evenly distributed in the cheese sauce.

Transfer the Ham & Cheese Queso y Jamón into a warmed serving bowl or small slow cooker set to low to keep warm.

Garnish with extra sliced jalapeños and chopped cilantro if desired. Serve immediately with tortilla chips or warmed flour tortillas for dipping. Keeps warm for up to 1 hour—stir occasionally; if the queso gets too thick, stir in a splash of milk to loosen before serving.