Queso Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and pale golden (this cooks out the raw flour taste).

Add milks

Slowly whisk in the whole milk, heavy cream, and evaporated milk a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until slightly thickened, about 3–4 minutes.

Soften cream cheese

Add the cream cheese (cut into small cubes) to the warm milk mixture and whisk until fully melted and smooth.

Melt cheeses

Reduce heat to low. Gradually add the shredded white cheddar, Monterey Jack, and pepper jack cheeses in small handfuls, whisking after each addition until smooth and fully incorporated before adding more. Do not let the mixture boil — a gentle low heat prevents separation.

While making the base, heat a small skillet over medium heat and add 1 teaspoon butter or neutral oil (optional). Sauté the finely diced yellow onion until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the jarred diced green chiles and chopped pickled jalapeño slices and cook 1 minute to warm through. Scrape the aromatics into the cheese sauce and stir to combine.

Stir in ground cumin, smoked paprika, kosher salt, black pepper, and optional cayenne. Taste and adjust seasoning as needed, adding more salt or a pinch of cayenne for extra heat.

Remove the queso from heat. Stir in fresh lime juice and chopped cilantro. If using, fold in diced tomato. Transfer to a serving bowl or small slow cooker set to low to keep warm.

Serve immediately with tortilla chips, warm soft pretzels, or as a topping for nachos, tacos, or baked potatoes.