Queso Recipe

Prep cheeses

Cut or roughly chop the white American cheese into 1-inch pieces if using a block; measure shredded cheddar and set both cheeses aside so they'll melt evenly.

Sauté aromatics

In a medium saucepan or heavy skillet over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds more until fragrant.

Make a light roux

Sprinkle the all-purpose flour over the softened aromatics and stir constantly for 30–45 seconds to cook the raw flour taste and form a light roux.

Add liquids

Gradually whisk in the whole milk and half-and-half until smooth. Increase heat to medium-high and bring just to a gentle simmer, whisking frequently, until the mixture thickens slightly, about 3–4 minutes.

Incorporate cheeses

Reduce heat to low. Add the white American cheese pieces a handful at a time, stirring constantly until each addition is melted and smooth before adding more. Once incorporated, stir in the shredded cheddar until fully melted and the sauce is glossy and homogenous.

Season and add tomatoes

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Heat gently for 1–2 minutes to warm the tomato pieces through and integrate flavors. Taste and adjust seasoning (more salt or hot sauce) as desired.

Finish and keep warm

If the queso becomes too thick, whisk in up to 2 tablespoons additional milk to reach desired consistency. Keep over very low heat, stirring occasionally, or transfer to a small slow cooker set to warm for service. Sprinkle chopped cilantro over the top and serve with lime wedges alongside chips.

Arrange corn tortilla chips in a bowl or on a platter. Serve the queso hot in a small serving bowl or warm crock; present additional lime wedges. Encourage guests to dip chips into the queso immediately, reheating gently if the cheese firms up.