Queso Recipe

Grate and measure

Finely grate the cheddar and Monterey Jack and measure out the milk, half-and-half, cornstarch, and cream cheese. Dice the onion, mince the garlic, seed and finely dice the jalapeño(s), and dice the roasted green chiles. Cube the softened cream cheese so it melts evenly.

In a small bowl whisk together the cornstarch with 1/4 cup of the whole milk until fully dissolved to create a slurry. Set aside.

Place a medium saucepan or heavy-bottomed skillet over medium heat. Add the unsalted butter and let it melt until foaming but not browned (about 30 seconds).

Add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until translucent and soft, about 4–5 minutes.

Add the minced garlic, diced fresh jalapeño (for light heat) and roasted green chiles. Cook, stirring, for 1–2 minutes until fragrant, taking care not to brown the garlic.

Stir in the ground cumin and smoked paprika and cook for 20–30 seconds to bloom the spices.

Lower the heat to medium-low. Pour in the remaining whole milk and the half-and-half and stir to combine with the aromatics. Warm gently until just below a simmer (small bubbles at the edge), about 3–4 minutes.

Whisk the cornstarch slurry again quickly and pour it into the warm milk mixture, whisking constantly. Continue to cook, stirring, until the mixture slightly thickens, about 1–2 minutes.

Reduce heat to low. Add the cream cheese cubes, stirring to melt and incorporate fully until smooth.

Add the grated cheeses a handful at a time, stirring consistently and allowing each addition to melt before adding more. Keep the heat low to prevent the cheese from separating. This should take 3–5 minutes until a smooth, velvety sauce forms.

Stir in the hot sauce, kosher salt, and black pepper. Taste and adjust seasoning.

Remove the pot from heat. Stir in the fresh lime juice and half of the pickled jalapeño slices (if using) to balance richness and add bright acidity.

Transfer queso to a warmed serving bowl. Garnish with the remaining pickled jalapeños and chopped cilantro. For a smooth hot queso keep it over very low heat or in a small slow cooker on low; stir occasionally before serving.

Serve immediately with tortilla chips, warm soft pretzels, or as a topping for nachos. Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat over low heat, adding a splash of milk to loosen if needed.