Queso Y Cebolla Recipe

Cook onions

Heat olive oil in a medium skillet over medium-low heat. Add the finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, for 18–22 minutes until the onion is deeply softened and lightly caramelized. If the pan gets too dry, add a teaspoon of water to deglaze.

Finish onions

During the last 2 minutes of cooking, add the minced garlic, smoked paprika, and ground cumin. Stir to combine and cook until fragrant, about 1–2 minutes. Remove from heat and set aside.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to remove the raw flour taste, whisking constantly so it does not brown.

Add milk and cream cheese

Slowly whisk in the whole milk until smooth and simmer gently for 2–3 minutes until slightly thickened. Reduce heat to low and add the softened cream cheese in small pieces, whisking until fully incorporated and smooth.

Melt cheeses

Add the grated sharp cheddar and Monterey Jack in batches, stirring constantly until melted and smooth. Keep the sauce on low heat to prevent separation. If it becomes too thick, stir in up to 2 tablespoons of additional milk to reach desired consistency.

Fold in the caramelized onion mixture to the cheese sauce, stir until evenly distributed.

Season the dip with salt and black pepper to taste, then add the fresh lime juice, chopped cilantro, sliced scallions, and optional pickled jalapeño. Stir to combine and taste; adjust seasoning with more salt, lime, or jalapeño as desired.

Keep the dip warm over the lowest heat or transfer to a small slow cooker set to warm for serving. Garnish with an extra sprinkle of chopped cilantro and scallions.

Serve immediately with tortilla chips or warm tortillas. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of milk to restore creaminess.