关于此食谱

奶油顺滑，美味浓郁——这是你会一次又一次制作的奶酪蘸酱。以简单的面粉黄油酱为基础，加入融化的奶酪、切碎的番茄和青辣椒，从第一口到最后一片玉米片都保持顺滑易舀的口感。无需加工奶酪，只需真实食材和可靠的技巧。

步骤说明

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.