Queso Recipe

Prepare aromatics

In a medium heavy-bottomed saucepan or skillet set over medium heat, melt the butter. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the chopped jalapeño and cook 1–2 minutes more until fragrant. Stir in the minced garlic and cook for 30 seconds, taking care not to brown it.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should be bubbling gently but not darkening.

Add milks and soften

Very slowly whisk in the whole milk and evaporated milk, about a quarter cup at a time, whisking thoroughly to keep the sauce smooth. Once all the milk is incorporated, bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it begins to thicken slightly, about 3–5 minutes.

Incorporate cheeses

Reduce heat to low. Add the cubed cream cheese and stir until it melts completely and the sauce is smooth. Add the shredded Monterey Jack and the chopped or sliced white American cheese a handful at a time, stirring between additions until each is melted and the sauce is glossy and uniform. Do not allow the sauce to boil.

Finish and season

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Taste and adjust seasoning. If using, stir in chopped cilantro and lime juice for brightness. Keep the queso warm on the lowest heat setting or transfer to a small slow cooker set to warm.

Place the warm tortilla chips in a bowl or on a platter. Spoon the hot queso into a serving bowl or the warmed slow cooker and serve immediately so guests can dip. Offer extra chopped or pickled jalapeños on the side for added heat.