Classic Homemade Queso

Instructions

1. 1

   Grate the Sharp Cheddar Cheese and Monterey Jack Cheese on the large holes of a Grater. Set aside at room temperature — cold cheese added to a hot sauce is the #1 cause of grainy queso.

2. 2

   In a medium Saucepan over medium heat, melt the Butter. Add the diced White Onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the Garlic and Jalapeno (if using) and cook for 1 more minute until fragrant.

3. 3

   Sprinkle the All-Purpose Flour over the White Onion mixture and stir constantly with a Wooden Spoon or Whisk for 1–2 minutes, until the raw flour smell cooks off and the mixture looks slightly golden. This is your roux — it's what keeps the queso smooth.

4. 4

   Slowly pour in the warm Milk, whisking constantly to prevent lumps. Add the Heavy Cream. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

5. 5

   Stir in the drained Diced Tomatoes with Green Chiles, Cumin, Chili Powder, Paprika, Kosher Salt, and Black Pepper. Reduce heat to low.

6. 6

   Add the grated Sharp Cheddar Cheese one small handful at a time, stirring each addition fully into the sauce before adding the next. Never rush this step — adding cheese too fast or over high heat will cause it to seize and turn grainy.

7. 7

   Once all the Sharp Cheddar Cheese is melted and the queso is smooth and glossy, stir in the fresh Lime Juice. Taste and adjust Kosher Salt as needed.

8. 8

   Transfer to a warm serving bowl or keep in the Saucepan on the lowest heat setting. Garnish with chopped Cilantro, Pickled Jalapeno Slices, and a pinch of Paprika. Serve immediately with tortilla chips.

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