Queso Recipe

Prep the cheese slurry

Toss the shredded/chopped cheeses in a medium bowl with the cornstarch until evenly coated. This helps stabilize the cheese and prevent graininess when melted.

In a medium saucepan set over low–medium heat, combine the whole milk and heavy cream. Warm the mixture until it is steaming and small bubbles form at the edge (do not boil).

Reduce heat to low. Add about one-quarter of the cheese mixture to the warmed milk and whisk continuously until the cheese has melted into a smooth sauce before adding the next batch. Continue adding the cheese in small handfuls, whisking until fully incorporated and smooth.

While the milk warms, melt the butter in a small skillet over medium heat. Add the diced onion and sauté 3–4 minutes until soft and translucent.

Add the diced jalapeño and minced garlic; cook 1–2 minutes until fragrant but not browned.

Stir in the drained roasted diced tomatoes with green chiles and sauté another 1 minute to warm through. Remove from heat and set aside.

Once the cheese base is mostly smooth and thickened, stir the sautéed onion/jalapeño/tomato mixture into the saucepan with the melted cheese until evenly distributed.

Stir in the ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt/seasoning as needed.

Add the lime juice and chopped cilantro; stir to combine. Keep the queso on the lowest possible heat to maintain a glossy pourable consistency. If it becomes too thick, thin with a splash (1–2 tbs) of milk.

Transfer the queso to a warmed serving bowl. Top with diced avocado and extra jalapeño slices if desired.

Serve immediately with tortilla chips. If you need to hold the queso for longer periods, keep it warm in a small slow cooker on low and stir occasionally; add a little milk if it thickens.