Ingredients:

  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1/4 cup finely diced Yellow Onion
  • 4 oz canned Green Chilies, diced (drained)
  • 10 oz can Diced Tomatoes and Green Chilies (Rotel, undrained)
  • 1 cup Evaporated Milk
  • 1/4 tsp White Pepper
  • 1/2 tsp ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt (or to taste)
  • 12 oz freshly shredded Monterey Jack Cheese
  • 4 oz White American Cheese (or processed Velveeta alternative)

Instructions:

  1. In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté gently until softened and translucent (about 3-4 minutes). Do not brown them.
  2. Whisk in the flour to the melted butter and onions. Cook, stirring constantly, for 1 minute to create a pale roux.
  3. Gradually whisk in the evaporated milk until smooth. Then, stir in the undrained Rotel, diced green chilies, cumin, garlic powder, and white pepper.
  4. Bring the mixture to a gentle simmer, whisking occasionally. Let it bubble softly for 3-5 minutes until the mixture thickens enough to lightly coat the back of a spoon. Reduce the heat to the lowest setting.
  5. Remove the saucepan from the direct heat source. Add the shredded Monterey Jack and the processed white cheese in small handfuls, stirring gently and continuously after each addition until completely melted and smooth before adding the next batch. Do not let the mixture boil during this step.
  6. Taste the queso and adjust salt as needed. If the queso is too thick, add a splash of milk or water until the desired dipping consistency is achieved. Serve immediately while piping hot with tortilla chips.