Queso Recipe

Shred the Monterey Jack and white cheddar and set aside in a bowl. Cube or soften the cream cheese and set it out to come close to room temperature so it melts smoothly.

Seed and finely dice the jalapeños (leave some seeds if you prefer more heat). Seed and dice the Roma tomatoes, chop the roasted green chiles, finely dice the onion, and chop the cilantro.

If using chorizo, cook it in a skillet over medium heat until browned and cooked through, breaking into small pieces; drain off excess fat and set aside.

Melt butter and add flour

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon all-purpose flour and whisk continuously for 60–90 seconds until the raw flour smell is gone and the mixture is lightly golden.

Gradually whisk in 1 cup whole milk, continuing to whisk until the mixture is smooth and starts to thicken, about 2–3 minutes. Reduce heat to low.

Lower the heat to very low. Add the softened cream cheese in small pieces, whisking until fully incorporated and smooth.

Add the shredded Monterey Jack and white cheddar in batches, stirring constantly and allowing each addition to melt before adding more. Keep the sauce on low heat to prevent the cheese from separating.

Season the queso with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.

Stir in the finely diced onion, diced tomatoes, chopped roasted green chiles, and diced jalapeños. Cook on low for 2–3 minutes just to warm the vegetables and meld flavors (do not boil).

If using cooked chorizo, fold the drained cooked chorizo into the queso now and heat through for 1–2 minutes.

Remove from heat and stir in 1 tablespoon chopped cilantro and 1 tablespoon fresh lime juice to brighten the flavor.

Transfer the hot queso to a warmed serving bowl or small crock, garnish with extra chopped cilantro and 1/4 cup diced tomato.

Serve immediately with tortilla chips. Keep warm over low heat or in a small fondue-style warmer if serving for a group.