In a small saucepan over low heat, add the milk and warm gently until steaming but not boiling (about 2–3 minutes). Reduce heat to the lowest setting.

Add the chopped/shredded white American cheese a handful at a time, stirring constantly with a whisk or silicone spatula to melt smoothly. Avoid high heat to prevent separation.

Once cheese is mostly melted, add the cubed cream cheese and continue stirring until fully incorporated and smooth.

Stir in the chopped pickled jalapeños along with 1–2 tablespoons of pickling liquid for tang and heat. Add cumin, garlic powder, paprika and kosher salt. Stir and taste; adjust seasoning or thickness with a splash more milk if you prefer a looser dip.

Keep queso warm over the lowest heat, or transfer to a small serving bowl and place over a warm burner or in a warm oven (around 200°F / 95°C) until serving. Garnish with chopped cilantro, if using.

Guacamole

Prepare avocado base

Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork to your preferred texture (chunky or smooth).

Add the lime juice immediately and mix to prevent browning and add brightness.

Fold in the minced red onion, chopped cilantro, minced jalapeño, and optional diced tomato. Season with kosher salt and black pepper. Taste and adjust lime or salt as needed.

Cover the surface with plastic wrap (pressing it onto the guacamole) and refrigerate until ready to serve, or serve immediately at room temperature.

Assemble & Serve

Place the chilled salsa, warm queso and guacamole into separate small bowls and arrange them together on a large platter or board.

Surround the dips with tortilla chips and garnish with lime wedges and extra cilantro. Provide small spoons or spreaders for the queso and guacamole.

Serve immediately. For best texture, keep queso warm and salsa/guacamole cool; if holding for longer than 30 minutes, refresh guacamole with extra lime and stir queso occasionally to maintain smoothness.