Guacamole & Queso Combo Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash avocados to a chunky-smooth texture (leave some small pieces for bite). Immediately add the lime juice and toss to combine to prevent browning.

Add aromatics

Fold in the finely minced red onion, seeded and minced jalapeño, chopped cilantro, and diced tomato (if using). Mix until evenly distributed.

Finish

Season with salt and black pepper. Taste and adjust lime and salt as needed. Transfer guacamole to a serving bowl and cover tightly with plastic wrap pressed directly onto the surface to minimize air contact until serving.

Prep ingredients

Cube white American cheese (or Velveeta) and shred the Monterey Jack. Finely chop the jalapeño and mince the garlic. Drain the canned green chiles.

Make a roux base

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 30–45 seconds, stirring constantly, until slightly bubbly but not browned to form a light roux.

Add milk

Slowly whisk in the whole milk, continuing to whisk until smooth. Bring the mixture to a gentle simmer (do not boil) so it thickens slightly, about 2–3 minutes.

Combine cheeses and flavorings

Reduce heat to low. Add the cubed white American cheese and shredded Monterey Jack in batches, stirring constantly until fully melted and smooth. Stir in the chopped jalapeño, minced garlic, drained green chiles, ground cumin, smoked paprika, salt, and black pepper. Keep the heat low to avoid scorching; the queso should be glossy and pourable. If the dip is too thick, add 1–2 tablespoons of milk at a time until desired consistency is reached.

Finish and garnish

Once smooth and well combined, taste and adjust seasoning. Pour queso into a warmed serving bowl and garnish with chopped cilantro. Keep warm over very low heat or a small fondue pot or slow cooker set to warm while serving.

Arrange the guacamole and queso side-by-side on a platter or in separate bowls. Serve with tortilla chips and lime wedges. Encourage diners to spoon queso onto a chip first or dip the chip into queso, then top with a small scoop of guacamole, or enjoy each dip separately.

Storage instructions: Refrigerate leftover guacamole in an airtight container with plastic wrap pressed on the surface for up to 2 days; queso will thicken when chilled—reheat gently in a saucepan over low heat, stirring in a splash of milk to restore creaminess, and consume within 3 days.