Ingredients
Equipment
Method
Cooking Steps
- In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped white onion and sauté until translucent, about 2-3 minutes. Then, add 1 tablespoon of minced jalapeño (reserve the other tablespoon for later) and cook for an additional minute.
- Reduce the heat to low, and add the cubed white American cheese and Monterey Jack cheese to the skillet. Stir gently as the cheese begins to melt, ensuring it combines well with the sautéed onions and jalapeños.
- Once the cheese is mostly melted, pour in the half-and-half. Continue to stir slowly until the mixture becomes creamy and fully melted, about 3-5 minutes. Be careful not to let it boil.
- Once the cheese mixture is smooth, fold in the chopped tomatoes and 1 tablespoon of chopped cilantro. Stir until everything is well combined.
- Taste your queso and add more minced jalapeño if you desire additional spiciness. Adjust the seasoning if necessary.
- Transfer the queso to a serving bowl and garnish with the remaining tablespoon of chopped cilantro. Serve warm with tortilla chips for dipping. Enjoy every cheesy bite!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed.
- Customize the heat level by adjusting the amount of jalapeño.