Traditional Queso Recipe

Prep cheeses

Shred or cube the white American and shred the monterey jack if not pre-shredded. Measure milk and half-and-half and have them nearby. Keep cheeses chilled until ready to melt to prevent clumping.

In a medium heavy-bottomed saucepan, combine the milk and half-and-half and warm over low heat until just steaming (do not boil). Maintain on low heat while you prepare the roux and aromatics.

Melt the butter in a separate large skillet or the same saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and diced jalapeño (if using) and cook for 30–45 seconds until fragrant. Stir in the drained diced green chiles and cook another minute to warm them through.

Sprinkle the all-purpose flour over the softened onion mixture and cook, stirring constantly, for 1 minute to eliminate the raw flour taste and create a light roux.

Slowly whisk in about 1/2 cup of the warmed milk mixture to the roux to make a smooth slurry, then gradually whisk in the remaining milk/half-and-half until fully combined and smooth. Reduce heat to low.

Add ground cumin, cayenne, kosher salt, and black pepper to the sauce and stir to combine. Let the mixture simmer gently for 1–2 minutes to thicken slightly and meld flavors. Keep the heat low to avoid separation.

Melt cheeses

With the sauce on low, add the shredded white American cheese a handful at a time, stirring constantly with a heatproof spatula or whisk until each addition is melted and smooth before adding more. Then add the monterey jack in small batches, stirring to fully incorporate. Do not allow the mixture to boil; maintain low heat and remove from heat briefly if it becomes too hot.

Once all the cheese is incorporated and the queso is smooth, stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or a pinch more cayenne if desired.

If the queso is too thick, stir in up to 2 tablespoons more warm milk, 1 tablespoon at a time, until desired consistency is reached. If it's too thin, simmer very gently, stirring frequently, until it thickens slightly.

Transfer queso to a serving bowl or a small slow cooker set on low to keep warm. Sprinkle diced tomato over the top if using and garnish with extra cilantro. Serve immediately with tortilla chips, warm tortillas, or drizzled over tacos.