Queso Recipe

Make a roux

In a medium heavy-bottomed saucepan over medium heat melt the unsalted butter. When bubbling but not browned (about 1 minute), add the all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is pale and slightly nutty (this is a blond roux).

Add dairy

Slowly pour in the whole milk while whisking constantly to prevent lumps. Add the half-and-half and continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes over medium heat.

Incorporate cream cheese

Reduce heat to low. Add the cubed cream cheese a few pieces at a time, whisking until fully melted and smooth before adding more. This will give the queso a silky body.

Melt the cheeses

With the sauce at a gentle simmer over low heat, add the chopped white American cheese in small handfuls, whisking until each addition is fully melted and incorporated. Add the shredded sharp cheddar and whisk until smooth. Do not let the sauce boil once the cheese is added, to avoid graininess.

Season and hold

Stir in the salt and black pepper. Taste and adjust seasoning. Keep the sauce on the lowest heat setting or in a warm slow cooker set to low to maintain a smooth pourable consistency, stirring occasionally. If the sauce becomes too thick, whisk in up to 1/4 cup of additional milk or 2–4 tablespoons beer/broth to loosen.

Combine fresh aromatics

In a small bowl combine the finely diced yellow onion, diced roma tomato, fresh jalapeño (if using for heat), pickled jalapeño slices, minced garlic, ground cumin, lime juice, chopped cilantro and 1/4 tsp salt. Mix gently to combine.

Let flavors meld

Allow the mixture to sit for 5–10 minutes at room temperature so the lime juice and pickled jalapeño slightly pickle the onion and tomato, brightening flavors. Taste and adjust with more lime or salt if needed.

Finish and add to queso

Fold half of this mixture into the warm queso right before serving to incorporate fresh texture and brightness. Reserve the remaining half to serve on top for garnish, or on the side as a pico-style accompaniment.

Add beer or broth (optional)

If you want a slightly lighter, more complex flavor, stir in the 1/2 cup beer or chicken broth after the roux has thickened and before adding the cheeses. Heat gently until incorporated, then proceed with cream cheese and melting the cheeses.

Add cooked chorizo (optional)

If using cooked chorizo or spicy cooked ground meat, brown and drain it separately, then fold it into the finished queso or spoon it into the serving dish and ladle queso over the top.

Spice and garnish

Stir in hot sauce and smoked paprika to taste for extra heat and smokiness. Transfer queso to a warmed serving bowl, top with the reserved pickled-style tomato & pepper mix and sprinkle crumbled cotija or queso fresco if using. Serve immediately with tortilla chips, warm tortillas, or as a topping for nachos.

Storage and reheating

Store any leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small saucepan over low heat, whisking and adding a splash of milk or broth to restore creaminess, or reheat in a microwave in 30-second bursts, stirring between intervals.