Queso Recipe

Prep cheese slurry

Shred the white American and sharp cheddar if not pre-shredded. In a small bowl, toss the shredded cheeses with the cornstarch until evenly coated. This helps prevent separation and clumping when melted.

Warm the milk and cream in a medium saucepan over medium-low heat until it begins to steam and small bubbles form at the edge (do not boil). Stir occasionally to prevent a skin forming.

Add the softened cream cheese to the warm milk mixture in pieces. Whisk continuously until the cream cheese is fully smooth and incorporated, about 2–3 minutes.

Gradually add the cornstarch-coated shredded cheeses a handful at a time, whisking constantly and allowing each addition to melt before adding more. Continue until all cheese is melted and the mixture is smooth and velvety, about 3–5 minutes. Keep the heat at low to medium-low to avoid graininess.

While the cheese melts, heat the butter in a separate skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes.

Add the minced garlic and chopped jalapeño to the skillet and cook, stirring constantly, until fragrant, about 30–45 seconds. If using roasted poblano, add it now and cook 1–2 minutes to warm through.

Transfer the cooked aromatics and peppers into the saucepan with the melted cheese and stir to combine evenly.

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, kosher salt, and black pepper into the cheese mixture. Reduce heat to low and simmer gently for 2–3 minutes to meld flavors. Taste and adjust salt or spices as needed.

Remove the queso from heat. Stir in the lime juice and chopped cilantro. If you like extra heat or tang, fold in the chopped pickled jalapeños.

Transfer the queso to a warmed serving bowl. Serve immediately with tortilla chips. If you need to hold it warm for service, keep over the lowest setting on a double boiler or in a small slow cooker set to warm, stirring occasionally to maintain smooth consistency.

Store leftovers covered in the refrigerator up to 3 days. Reheat gently over low heat with a splash of milk to loosen, whisking until smooth.