Tex-Mex Style Queso

🧄 Ingredients

2 tbsp unsalted butter
½ medium onion, chopped (about ½ cup)
2 fresh jalapeños, seeded and chopped
(removing seeds and ribs significantly reduces heat)
3 cloves garlic, minced
1 tbsp pickled serrano chiles (optional)
1 cup cherry tomatoes, halved
1 (13-oz) can evaporated milk
2 tbsp cornstarch
1 cup water
½ lb yellow American cheese, grated
½ lb white American cheese, grated
1 tsp ground cumin
¼ tsp onion powder
¼ tsp freshly ground black pepper
½ tsp kosher salt
1 (4.5-oz) can green chiles
1 tbsp fresh cilantro, chopped

For Serving

Pico de gallo
Tortilla chips

🔥 Instructions

1️⃣ Sauté the Aromatics

Heat butter in a large skillet over medium heat.
Add onion, jalapeños, and garlic.
Cook until softened and fragrant, about 3 minutes.

2️⃣ Build the Flavor Base

Add pickled serrano chiles (if using) and cherry tomatoes.
Cook until tomatoes begin to soften and break down, about 3 minutes.

3️⃣ Thicken the Base

In a medium bowl, whisk cornstarch into evaporated milk until fully dissolved.
Whisk in the water.
Pour mixture into the skillet with the vegetables.
Stir with a wooden spoon until the mixture just begins to thicken.

4️⃣ Melt the Cheese

Add grated yellow and white American cheeses.
Stir continuously until completely melted and smooth.

5️⃣ Season & Finish

Stir in cumin, onion powder, black pepper, salt, green chiles, and cilantro.
Bring to a gentle simmer and cook 2–3 minutes until silky and cohesive.

🍽️ To Serve

Transfer to a warmed bowl or small slow cooker.
Top with fresh pico de gallo.
Serve immediately with warm tortilla chips.

🧡 Notes & Tips

American cheese gives this queso its signature smooth, never-grainy texture.
Evaporated milk + cornstarch = stable queso that won’t break.
Keep warm on low heat; stir occasionally.
Thickens as it cools — thin with a splash of milk if needed.