Ingredients
- White American Cheese, processed, cubed – 16 ounces
- Milk – 1 cup
- Heavy Cream – 1/2 cup
- Diced Green Chiles – 4 ounces
- Pickled Jalapeños, diced – 2 tablespoons
- Pickled Jalapeño juice – 1 tablespoon
- Cornstarch – 1 tablespoon
- Cumin – 1/2 teaspoon
Instructions
- Step 1: In a medium saucepan, whisk together the milk and cornstarch until the cornstarch is fully dissolved.
- Step 2: Add the cubed white American cheese, heavy cream, diced green chiles, diced pickled jalapeños, jalapeño juice, and cumin to the saucepan.
- Step 3: Cook over medium-low heat, stirring constantly, until the cheese is completely melted and the dip is smooth. Be careful not to burn the cheese; keep the heat low and stir frequently.
- Step 4: If the dip is too thick, add a little more milk to reach your desired consistency. If it is too thin, cook for a bit longer, stirring continuously, to allow it to thicken.
- Step 5: Once smooth and creamy, remove from heat and serve immediately with tortilla chips, vegetables, or your favorite dippers. Keep warm in a slow cooker on the "warm" setting or in a fondue pot.
Notes
- Store leftover queso in an airtight container in the refrigerator for up to 3 days.
- For the best reheating, gently warm the queso in a saucepan over low heat, stirring frequently and adding a splash of milk if needed to restore its creamy texture.
- Serve this irresistible queso with warm, fresh tortilla chips and a sprinkle of chopped cilantro for a vibrant presentation.
- Don't rush the melting process – low and slow is the key to a smooth, luscious queso without any burnt cheese residue on the bottom of the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American