Iron Horse Queso Recipe

Prep cheese and slurry

Grate or finely chop the American and cheddar cheeses so they melt quickly. In a small bowl whisk the cornstarch into 2 tablespoons of the milk to form a smooth slurry; set aside.

In a medium heavy-bottomed saucepan over medium-low heat, warm the remaining milk and heavy cream until it begins to steam but not boil (small bubbles at the edge), stirring occasionally.

Reduce heat to low. Stir in the cornstarch-milk slurry to the warmed milk, whisking constantly for 1 minute to slightly thicken the base.

Add the softened cream cheese and whisk until mostly melted and smooth, about 1–2 minutes.

Gradually add the shredded American and cheddar cheeses in batches, stirring constantly and scraping the bottom of the pan so the cheeses melt into a smooth sauce. Keep the heat low to avoid graininess; remove from heat once smooth.

While the cheese base warms, heat the butter in a small skillet over medium heat. Add the diced onion and cook until translucent and soft, about 4–5 minutes.

Add minced garlic and cook 30 seconds more until fragrant, then add the diced pickled jalapeños and 1 teaspoon of the jalapeño brine. Stir and cook 1 minute to combine flavors.

Stir in the ground cumin, smoked paprika, salt, and black pepper; cook 30 seconds to bloom the spices. Remove skillet from heat.

Fold the cooked aromatics and any accumulated juices into the warm cheese sauce and stir to combine. Rewarm gently over the lowest heat for 30–60 seconds if the sauce has cooled; do not boil.

Stir in the drained fire-roasted diced tomatoes and Worcestershire sauce. Taste and adjust seasoning with more salt or jalapeño brine if desired.

Finish by stirring in the fresh lime juice and chopped cilantro. Keep the queso at a gentle warm (use a double boiler or very low heat) for serving so it stays smooth and pourable.

Transfer the queso to a warmed serving bowl and serve immediately with warm tortilla chips.

If desired, garnish the queso with an extra sprinkle of chopped cilantro and a few diced pickled jalapeños. Serve with warm tortilla chips alongside lime wedges.