📝 About This Recipe
Transport your taste buds to a sun-drenched Mexican plaza with this velvety, restaurant-style white cheese dip. Unlike grainy homemade versions, this recipe uses a blend of premium white American cheese and Monterey Jack to achieve that signature 'liquid gold' consistency. Infused with fire-roasted green chiles and a hint of cumin, it’s the ultimate crowd-pleasing appetizer that stays perfectly melt-in-your-mouth even as it cools.
🥗 Ingredients
The Cheese Base
- 1 pound White American Cheese (high-quality from the deli counter, cut into 1-inch cubes)
- 4 ounces Monterey Jack Cheese (freshly shredded from a block)
Aromatics and Liquids
- 1/2 cup Whole Milk (plus more for adjusting consistency)
- 1/4 cup Heavy Cream (adds richness)
- 4 ounces Diced Green Chiles (canned, mild or hot depending on preference)
- 2 tablespoons Pickled Jalapeños (finely minced)
- 1 tablespoon Jalapeño Brine (from the jar for a tangy kick)
- 1 tablespoon Unsalted Butter
Seasonings
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon Kosher Salt (or to taste)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 small Roma Tomato (seeded and finely diced)
- 1 tablespoon Red Onion (minced)
👨🍳 Instructions
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1
Prepare your mise en place by cubing the white American cheese and shredding the Monterey Jack. Ensure the milk and cream are measured and ready, as the melting process happens quickly.
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2
Set up a double boiler by placing a heat-proof glass or stainless steel bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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3
Add the butter to the bowl and let it melt completely. This provides a fat base that helps prevent the cheese from scorching.
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4
Pour in the whole milk and heavy cream. Whisk gently until the liquid is warm to the touch, about 2-3 minutes.
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5
Add the cubed American cheese one handful at a time. Use a silicone spatula to stir constantly in a figure-eight motion until the cubes are about 75% melted.
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6
Incorporate the shredded Monterey Jack cheese. Continue stirring over low heat until the mixture is completely smooth and glossy.
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7
Stir in the diced green chiles, minced pickled jalapeños, and the jalapeño brine. These provide the essential acidity to balance the fat of the cheese.
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8
Whisk in the garlic powder, onion powder, cumin, and salt. Taste the dip and adjust salt if necessary.
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9
Check the consistency. If the dip is too thick, whisk in extra milk one tablespoon at a time until it reaches a pourable, silky state.
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10
Remove the bowl from the heat. Allow it to sit for 2 minutes to thicken slightly before serving.
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11
Transfer the warm queso to a serving bowl or a small pre-warmed slow cooker to keep it at the ideal temperature.
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12
Top with the diced tomatoes, minced red onion, and fresh cilantro just before bringing it to the table for a vibrant pop of color and freshness.
💡 Chef's Tips
Always use block cheese and shred it yourself; pre-shredded cheeses are coated in potato starch which causes a grainy texture. White American cheese is the secret to the 'restaurant' texture—specifically ask for 'Land O' Lakes' or similar at the deli counter. Keep the heat low and slow; boiling the cheese will cause the proteins to tighten and the fats to separate, resulting in an oily mess. If the queso thickens too much as it sits, simply whisk in a splash of warm milk to loosen it back up. For an extra smoky flavor, add a teaspoon of finely chopped chipotle peppers in adobo sauce.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn tortilla chips dusted with sea salt and a squeeze of lime. Pair with a crisp, cold Mexican lager or a fresh lime margarita to cut through the richness. Use as a decadent topping for loaded nachos, drizzled over seasoned ground beef and black beans. Serve alongside fresh vegetable crudités like jicama sticks, bell pepper strips, and radishes for a lighter crunch. Drizzle over grilled chicken or steak fajitas for an authentic 'Con Queso' experience.