Supreme Queso Recipe

Trim and slice

If using chicken, slice breasts across the grain into 1/4-inch strips. If using flank/skirt steak, slice thinly across the grain into 1/4-inch strips. Pat dry with paper towels.

Marinate

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1 tsp black pepper. Add the sliced protein and toss to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Slice bell peppers into 1/4-inch strips and thinly slice the onion. Heat 1 tbs vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering.

Add the marinated protein in a single layer (work in batches if necessary). Sear without moving for 1–2 minutes to get color, then toss and cook until cooked through (chicken 4–6 minutes total; steak 3–5 minutes for medium). Remove protein to a plate and tent with foil.

Add another 1 tbs oil to the hot pan if dry, then add onions and peppers. Sauté, stirring occasionally, until softened and lightly charred, about 5–7 minutes. Season vegetables with a pinch of salt and pepper. Return the cooked protein to the pan, toss together for 1 minute to combine and remove from heat.

Combine diced tomatoes, white onion, chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir, taste, and adjust salt or lime as desired. Let rest at room temperature 10–15 minutes to meld flavors.

In a medium saucepan over medium heat melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to make a roux (do not brown).

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half. Continue whisking and bring to a gentle simmer until the sauce thickens slightly, about 3–4 minutes.

Reduce heat to low. Stir in 2 oz softened cream cheese until smooth. Gradually add shredded cheddar and Monterey Jack, a handful at a time, stirring until fully melted and smooth before adding more. Stir in chopped pickled jalapeños (if using), 1/4 tsp cayenne or a few dashes of hot sauce, and 1/2 tsp salt. Keep warm over the lowest heat, stirring occasionally. If the queso is too thick, thin with up to 2 tbs extra milk or half-and-half.

Place warm queso in a serving bowl or a small fondue pot. Arrange fajita chicken or beef and sautéed peppers/onions next to or partially on top of the queso.

Spoon pico de gallo over the protein or serve on the side. Garnish with chopped cilantro and lime wedges. Serve immediately with tortilla chips or warm flour tortillas for dipping or building tacos.