White Queso Recipe

Shred the Monterey Jack and dice the white American/Velveeta into small 1/2-inch cubes so they melt quickly. Soften cream cheese and cut into cubes. Finely mince garlic and onion, seed and finely chop the jalapeño, and drain and chop the green chiles.

Cook butter and aromatics

In a medium saucepan over medium heat, melt the unsalted butter. Add the finely minced onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and chopped jalapeño and cook another 30–60 seconds until fragrant.

Add flour

Sprinkle the all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste and form a light roux.

Slowly whisk in the whole milk and half-and-half in a steady stream so the roux blends smoothly. Increase heat to medium-low and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken slightly, about 3–4 minutes.

Reduce heat to low. Add the cream cheese cubes and whisk until fully incorporated and smooth, about 1–2 minutes.

Gradually add the shredded Monterey Jack and diced white American cheese in small handfuls, stirring or whisking until each addition melts before adding more. Keep the heat low to prevent the cheese from seizing or becoming grainy.

Once all cheese is incorporated and the sauce is smooth, stir in the chopped green chiles.

Stir in the ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Taste and adjust salt or spices as needed.

Remove from heat and stir in the fresh lime juice and chopped cilantro (if using). The lime brightens the queso and cilantro adds fresh herb notes.

If the queso is too thick, thin with up to 2 tablespoons additional milk, stirring to reach desired consistency. If it becomes too thin, return to low heat and add a small handful of shredded cheese to thicken, stirring until melted.

Transfer the queso to a warm serving bowl or small slow cooker set to low. Serve immediately with tortilla chips, warm soft tortillas, or as a topping for nachos and tacos.

To store: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat on the stove or in a warm water bath, stirring frequently; add small amounts of milk to restore creamy texture.