Queso Recipe

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foaming but not browned (about 1–2 minutes), add the all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the mixture is bubbly and slightly golden.

Add dairy

Gradually pour in the whole milk while whisking continuously to avoid lumps. Add the half-and-half and continue whisking until smooth. Bring the mixture to a gentle simmer (do not boil) and cook for 3–4 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.

Melt the cheeses

Lower heat to low. Begin adding the shredded cheeses in small handfuls, stirring or whisking until each addition is fully melted and incorporated before adding the next. First add the American cheese, then the cheddar (or Monterey Jack for white queso). Keep the sauce on low; avoid high heat which makes cheese seize or become grainy.

Once cheeses are fully melted and the sauce is smooth, stir in kosher salt, black pepper, ground cumin, garlic powder, onion powder, and smoked paprika (if using). Taste and adjust salt and seasonings. If you want a noticeable heat, add cayenne pepper incrementally (start with 1/4 tsp and increase to taste).

Fold in the drained diced tomatoes with green chiles and sliced pickled jalapeños if using. Stir gently until evenly distributed and heated through (about 1–2 minutes).

Remove the queso from heat. Stir in fresh lime juice and chopped cilantro, reserving a little cilantro for garnish.

Transfer the queso to a warmed serving bowl or small slow cooker set to warm. If the queso thickens too much while sitting, thin with 1–2 tablespoons of milk or warm water and stir until smooth. Garnish with reserved cilantro and additional sliced jalapeños if desired. Serve immediately with tortilla chips, warm tortillas, or as a topping for nachos and tacos.