Queso Con Jalapeno Recipe

Prepare ingredients

Shred or chop the cheeses so they melt quickly. Dice jalapeños finely, removing seeds if you want milder heat. Mince garlic and finely chop onion. Measure milk and cream. Toss the cornstarch with the shredded cheddar to help prevent separation.

In a medium heavy-bottomed saucepan over medium heat, melt the butter until foaming. Add the diced onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic and diced fresh jalapeños. Cook, stirring frequently, for 1–2 minutes until fragrant and jalapeños begin to soften. If using pickled jalapeños for additional tang, stir them in now and cook 30 seconds.

Lower the heat to medium-low. Pour in the milk and heavy cream and gently warm until small bubbles form around the edge of the pan but do not boil (about 2–3 minutes).

Whisk the cornstarch-cheddar mixture again (to redistribute) and slowly add it to the warm milk while whisking constantly to prevent lumps.

Add the chopped white American cheese a handful at a time, stirring constantly and allowing each addition to melt fully before adding more. Continue until all cheese has melted and the sauce is smooth and glossy, 4–6 minutes. If sauce becomes too thick, add up to 2 tbsp additional milk to reach desired consistency.

Stir in the shredded sharp cheddar last, allowing it to melt and incorporate for another 1–2 minutes. The cornstarch plus the alternating cheeses will create a stable, creamy queso.

Remove the pan from heat. Stir in the ground cumin, smoked paprika, kosher salt, black pepper, and lime juice. Taste and adjust seasoning — add more salt or lime as needed.

Fold in chopped cilantro if using. If you prefer a smoother dip, use an immersion blender for a few seconds (optional).

Transfer the queso to a warmed serving bowl. Serve immediately with tortilla chips, warm tortillas, or drizzle over nachos. To keep warm for service, place the bowl over a pot of very low simmering water or use a small slow cooker on low.