Queso Recipe

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and diced jalapeño (and roasted red pepper if using). Cook 1–2 minutes more until fragrant but not browned.

While the aromatics cook, combine the cornstarch with 2 tablespoons of the milk in a small bowl to make a slurry, stirring until smooth and lump-free.

Reduce heat under the saucepan to medium-low. Pour in the remaining milk and all of the half-and-half, stirring to combine with the aromatics. Warm the mixture until it is steaming but not boiling (small bubbles around the edge), about 3–4 minutes.

Whisk the cornstarch slurry into the warmed milk mixture. Continue stirring for 1–2 minutes until the mixture slightly thickens.

Reduce heat to low. Add the shredded/chopped white American cheese a handful at a time, stirring constantly after each addition until smooth before adding more. Once that has melted, stir in the shredded sharp cheddar the same way until fully incorporated and smooth. Keep the sauce over very low heat—do not let it boil, which can make the cheese grainy.

Stir in ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt/heat as needed.

Remove the pan from the heat and stir in the lime juice to brighten the flavor.

If the queso is thicker than desired, thin slightly with up to 2 tablespoons additional warm milk, stirring until smooth. If too thin, return to very low heat and stir until it reaches the desired consistency.

Transfer the queso to a warmed serving bowl or small slow cooker set to warm for keeping. Top with chopped cilantro and optional diced tomatoes or pico de gallo.

Serve immediately with tortilla chips, soft pretzels, or use as a sauce for nachos, tacos, or burritos. Reheat gently over low heat or in a double boiler if needed; stir frequently to maintain a smooth texture.