Rigo´s Queso Recipe

Prepare roux base

Place a medium heavy-bottomed saucepan over medium heat. Add butter and melt. Stir in flour and cook, stirring constantly, for 30–45 seconds until slightly bubbly but not browned.

Add dairy

Slowly whisk in the milk and half-and-half, bringing mixture to a gentle simmer (do not boil). Continue whisking until smooth and slightly thickened, about 2–3 minutes.

Melt cheeses

Lower heat to medium-low. Add cubed white American cheese a few pieces at a time, stirring until melted before adding more. Stir in shredded Monterey Jack until fully incorporated and smooth, about 3–5 minutes. Keep mixture warm but not boiling to prevent separation.

Season and add tomatoes

Stir in drained diced tomatoes with green chiles, cumin, garlic powder, black pepper, and salt. Cook on low for 1–2 minutes to heat the tomatoes through and marry flavors. Taste and adjust salt/pepper as needed. If the queso is too thick, stir in up to 2 tablespoons additional milk to reach desired consistency.

Keep warm

Transfer queso to a warmed serving dish or slow cooker set to low to maintain creamy texture while finishing pico and optional protein.

If adding chorizo: heat a medium skillet over medium heat, add chorizo (no additional oil needed), break into small pieces with a spoon, and cook until fully browned and cooked through, about 6–8 minutes. Drain excess fat if desired, then add 2 tablespoons water and simmer 1 minute to loosen; spoon cooked chorizo into the warm queso and stir to combine.

If adding ground beef: heat a medium skillet over medium-high heat, add 1 teaspoon oil if using a lean cut. Add ground beef, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and brown, breaking into small crumbles, about 6–8 minutes. Drain excess fat, add 2 tablespoons water, simmer 1 minute, then fold beef into the warm queso.

Combine the diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice, and 1/4 teaspoon salt in a small bowl. Stir gently to combine. Taste and adjust salt or lime as needed. Let rest 5–10 minutes for flavors to meld.

Spoon the pico de gallo over the center of the warm queso just before serving, leaving some cheese visible around edges for presentation. Garnish with additional chopped cilantro if desired.

Serve immediately with tortilla chips alongside. Keep queso warm; if it thickens while serving, stir in a tablespoon of milk and rewarm gently.

Storage: refrigerate leftover queso and pico separately in airtight containers up to 3 days. Reheat queso gently in a saucepan over low heat, stirring and adding small amounts of milk to return to desired consistency.