Jalapeño Cheddar Queso Recipe

Grate the cheddar and Monterey Jack cheeses and refrigerate so they are cold — cold cheese melts more smoothly.

Seed and finely dice 2 fresh jalapeños (leave seeds in one if you prefer more heat). Finely dice 1/4 cup yellow onion and mince 2 garlic cloves. Chop pickled jalapeños and cilantro if using.

Sweat onion and jalapeños

In a medium saucepan over medium heat, melt the 2 tablespoons unsalted butter. Add the diced onion and fresh jalapeños and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Roux

Reduce heat to medium-low. Sprinkle 2 tablespoons all-purpose flour over the softened aromatics and stir constantly for about 1 minute to cook the raw flour taste.

Add milks

While whisking constantly, slowly pour in 1.5 cups whole milk and 1/2 cup heavy cream. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer (do not boil) and cook, stirring frequently, until it thickens slightly, about 3–4 minutes.

Melt in cheeses

Lower heat to low. Add the grated cheeses in small handfuls, stirring and allowing each addition to melt into a smooth sauce before adding more. Continue until all cheese is incorporated and the texture is silky.

Adjust texture

If the queso is too thick, stir in up to 2 tablespoons of warm milk to reach desired pourable consistency.

Season

Stir in 2 tablespoons chopped pickled jalapeños, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon fresh lime juice and 1 teaspoon hot sauce (if using). Taste and adjust salt, acidity, or heat as needed.

Keep over the lowest heat and stir occasionally to prevent skining. For a party, transfer queso to a warmed serving bowl or small slow cooker set to low to maintain temperature.

Garnish with chopped cilantro and a few slices of fresh or pickled jalapeño. Serve immediately with tortilla chips, warm flour tortillas, or as a topping for nachos.