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Ingredients
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Base cheese mixture
Flavor and heat
Finish and garnish
Method
Preparation
- 1
Mise en place
Shred cheddar and Monterey Jack, soften cream cheese, and measure half-and-half. Finely mince jalapeños and drain enough to manage heat; keep pickled jalapeño juice handy for adjusting flavor.
- 2
Warm the base
In a heavy-bottom saucepan over medium heat, combine cream cheese and half-and-half. Stir until smooth and creamy, about 3–5 minutes.
- 3
Melt the cheeses
Gradually add shredded cheddar and Monterey Jack, stirring constantly to prevent scorching. Maintain a gentle simmer and continue until cheeses are fully melted and the mixture is silky.
Seasoning and texture
- 4
- 5
Finish with tang
Whisk in sour cream until fully incorporated, creating a velvety texture.
Serving
- 6
Garnish and present
Spoon the queso into a warm serving dish or fondue pot. Top with sliced green onions and chopped cilantro. Serve immediately with tortilla chips on the side.
