- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I love this homemade queso made with cheese, milk, chiles, and pickled jalapeños. For the smoothest queso, use some American cheese. Or skip the American cheese and swirl in a bit of cream cheese instead. Read why in the article above. If you don’t like the idea of cream cheese or American cheese in your queso, you can still make queso dip! Use any melty cheese, but remember that the dip won’t be as smooth and is best eaten immediately.
Ingredient:
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1 small garlic clove, finely minced or grated, optional
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt, plus more to taste
- 1 cup (236ml) whole milk
- 1 ½ teaspoons cornstarch
- 1 ½ cups (170g) Monterey Jack, cheddar, American cheese, or a combination, shredded or torn if using slices, 6 ounces
- 2 ounces (56g) cream cheese, optional, see notes
- 1 (4oz) can chopped green chilies, mild or hot
- 2 tablespoons chopped pickled jalapeño, plus 1/2 tablespoon pickle brine, optional
- Homemade tortilla chips, for serving
