📝 About This Recipe
Inspired by the legendary cantinas of San Antonio, this velvet-textured queso is the gold standard of dipping sauces. Unlike gritty versions made with just shredded cheese, this recipe uses a precise blend of white American cheese and Monterey Jack to achieve a flawlessly smooth consistency that stays liquid even as it cools. Bursting with the brightness of fresh aromatics and the subtle heat of fire-roasted chiles, it is the quintessential centerpiece for any gathering.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter
- 1/2 cup White Onion (finely diced)
- 1-2 pieces Jalapeño (seeded and minced)
- 3 cloves Garlic (minced)
- 1 piece Roma Tomato (seeded and finely diced)
The Cheese Blend
- 1 pound White American Cheese (ordered from the deli counter, cubed)
- 4 ounces Monterey Jack Cheese (freshly shredded)
- 12 ounces Evaporated Milk (one full can)
- 4 ounces Diced Green Chiles (canned, fire-roasted)
Seasonings & Finishes
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Chili Powder
- to taste Kosher Salt
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Pickled Jalapeño Juice (for a bright acidic finish)
👨🍳 Instructions
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1
Begin by cubing the white American cheese into 1-inch pieces and shredding the Monterey Jack; set these aside to reach room temperature for more even melting.
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2
In a medium heavy-bottomed saucepan or a Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the finely diced onion and jalapeño to the pan. Sauté for 4-5 minutes until the onion is translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring the garlic doesn't burn.
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5
Add the diced tomatoes and the canned green chiles (with their juices) to the aromatic base. Cook for 2 minutes to allow the flavors to meld.
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6
Reduce the heat to low. This is crucial: high heat will cause the cheese to break and become oily.
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7
Pour in the evaporated milk and whisk in the cumin and chili powder. Bring the liquid to a very gentle simmer.
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8
Add the cubed American cheese one handful at a time, whisking constantly in a figure-eight motion until completely melted.
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9
Once the American cheese is smooth, whisk in the shredded Monterey Jack. Continue stirring until the sauce is glossy and uniform.
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10
Stir in the pickled jalapeño juice. This 'secret ingredient' provides the necessary acidity to cut through the richness of the dairy.
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11
Taste the queso. Depending on the saltiness of your cheese, add kosher salt as needed.
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12
If the queso is too thick, add a splash of whole milk or water until your desired dipping consistency is reached.
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13
Remove from heat and stir in the fresh chopped cilantro right before serving.
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14
Transfer to a warm serving bowl or a small slow cooker set to the 'warm' setting to maintain the perfect texture.
💡 Chef's Tips
Always use block cheese and shred it yourself; pre-shredded bags contain cornstarch that creates a grainy texture. White American cheese from the deli is the secret to that restaurant-style 'stretch' and emulsification. Never boil the cheese sauce! Excessive heat causes the proteins to tighten and the fats to separate. If the dip thickens too much as it sits, whisk in a tablespoon of warm milk to loosen it back up. For a smokier flavor, swap the jalapeño for a finely minced chipotle pepper in adobo sauce.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn tortilla chips dusted with lime salt. Pair with a crisp Mexican Lager or a fresh Paloma cocktail to balance the creamy richness. Use as a decadent topping for loaded nachos, drizzling over black beans, carnitas, and radishes. Drizzle over grilled chicken fajitas or use as a filling for a gourmet breakfast burrito. Serve alongside fresh veggie sticks like jicama and cucumber for a refreshing crunch.