Ingredients
Equipment
Method
- Melt butter in a medium skillet over medium heat.
- Add minced onion and jalapeño to the skillet. Cook for 3-4 minutes until softened and fragrant.
- In a measuring cup, whisk together evaporated milk and cornstarch until no lumps remain.
- Pour the milk mixture into the skillet with the aromatics and simmer gently for 1-2 minutes until slightly thickened. Do not boil.
- Reduce heat to low, which is crucial for proper cheese melting.
- Gradually add the shredded white American cheese and pepper Jack in small handfuls, allowing each addition to melt completely before adding more.
- Once all cheese has melted, season with garlic powder, cumin, and salt to taste.
- When the queso reaches a silky, pourable consistency, remove from heat and transfer to a warm serving dish or small slow cooker for serving.
Nutrition
Notes
For the best results, look for white American cheese at the deli counter where it's often sold by the pound. If you prefer a milder flavor, substitute the pepper Jack with regular Monterey Jack cheese.
Keep your queso warm in a mini slow cooker for parties - this works wonderfully for maintaining that perfect dippable consistency. The dip can be customized with add-ins like roasted green chiles, browned chorizo, or charred corn kernels for a street-corn style variation.
This recipe is naturally gluten-free, but always verify your specific ingredients if serving to those with dietary restrictions. Leftover queso can be refrigerated for up to 3 days and gently reheated with a splash of milk to restore its creamy texture.