Queso Recipe

Grate the white cheddar and measure other ingredients. Finely dice 1/2 cup onion, mince 2 garlic cloves, and finely dice 1 jalapeño (remove seeds for milder heat). Drain and chop 4 oz canned green chilies.

In a medium heavy-bottomed saucepan set over medium heat, melt 2 tablespoons unsalted butter until foamy but not browned (about 1 minute).

Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and diced jalapeño and cook 30–45 seconds more until fragrant.

Reduce heat to medium-low and sprinkle 2 tablespoons all-purpose flour over the softened aromatics. Stir continuously for 1–2 minutes to cook the flour (this removes raw flour taste) and form a light roux.

Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half, adding a little at a time to prevent lumps. Once combined, raise heat to medium and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (about 3–5 minutes).

Lower heat to low. Add the 4 ounces cream cheese in cubes and whisk until fully melted and smooth, about 1–2 minutes.

With the heat on low, add the 3 cups freshly grated white cheddar a handful at a time, stirring or whisking until each addition melts before adding more. This helps keep the sauce smooth and prevents graininess.

Stir in the 4 oz drained chopped green chilies, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning, adding a pinch more salt if needed.

If the queso is too thick, thin it with up to 2 tablespoons warm milk, stirring to reach desired consistency. If it becomes slightly grainy, remove from heat and whisk in 1 tablespoon fresh lime juice to smooth and brighten the flavor.

Keep the queso on the lowest heat and stir occasionally to maintain a smooth texture. Transfer to a warmed serving bowl or small slow cooker set to low to keep warm for serving.

Garnish with 2 tablespoons chopped fresh cilantro and optional jalapeño slices. Serve immediately with tortilla chips or warm tortillas.

Make-ahead and Reheating

Queso can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of milk if needed to restore a creamy consistency.