Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 can (12 fl oz / 354 ml) evaporated milk, divided
- 1 tsp sodium citrate or 1 tsp cornstarch + 1 tbsp cold evaporated milk (slurry)
- 1 lb (16 oz / 455 g) white American cheese, chopped
- 4 oz (115 g) Monterey Jack or Pepper Jack, shredded
- 1 tbsp unsalted butter
- 1/2 cup (4 oz can) diced green chiles, drained
- 2 tbsp finely minced fresh jalapeño (seeds to taste)
- 2 tbsp pickled jalapeño brine
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4–1/2 tsp kosher salt, to taste
- 1–2 tsp fresh lime juice and chopped cilantro, optional
Do This
- 1) In a 2–3 qt saucepan over low heat, whisk 1 cup evaporated milk with 1 tsp sodium citrate (or cornstarch slurry). Warm to 165–175°F until steamy, not boiling.
- 2) Stir in green chiles, minced jalapeño, and jalapeño brine; simmer gently 1 minute to infuse.
- 3) Add white American cheese by the handful, whisking smooth before each addition.
- 4) Whisk in Monterey Jack and butter until glossy and fully melted.
- 5) Season with cumin, garlic powder, onion powder, and salt. Add lime juice if using.
- 6) Thin to chip-coating consistency with remaining evaporated milk (1–5 tbsp as needed).
- 7) Serve warm; hold at 150°F in a small slow cooker or double boiler. Stir occasionally.
Why You’ll Love This Recipe
- Ultra-smooth, restaurant-style queso that stays silky and scoopable.
- Balanced heat from fresh jalapeño, mild green chiles, and a whisper of cumin.
- Evaporated milk plus a smart emulsifier keeps it glossy with no greasy separation.
- Fast and reliable: on the table in about 20 minutes.
Grocery List
- Produce: Fresh jalapeños (1–2), cilantro, lime (optional)
- Dairy: White American cheese (1 lb, deli or block), Monterey Jack or Pepper Jack (4 oz), unsalted butter, evaporated milk (12 fl oz can)
- Pantry: Diced green chiles (4 oz can), pickled jalapeños (for brine), ground cumin, garlic powder, onion powder, kosher salt, sodium citrate or cornstarch
Full Ingredients
Queso Base
- 1 can (12 fl oz / 354 ml) evaporated milk, divided (start with 1 cup; reserve the rest for thinning)
- 1 tsp sodium citrate or 1 tsp cornstarch mixed with 1 tbsp cold evaporated milk (slurry)
- 1 lb (16 oz / 455 g) white American cheese, chopped into 1/2-inch pieces
- 4 oz (115 g) Monterey Jack or Pepper Jack, freshly shredded
- 1 tbsp unsalted butter
Chiles & Seasoning
- 1/2 cup (about 4 oz) canned diced green chiles, well drained
- 2 tbsp finely minced fresh jalapeño (seeded for mild, seeds left for hotter)
- 2 tbsp pickled jalapeño brine (from the jar)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4–1/2 tsp kosher salt, to taste
Optional Finish & Garnish
- 1–2 tsp fresh lime juice, to brighten
- 1–2 tbsp chopped cilantro
- Warm tortilla chips, to serve
Step-by-Step Instructions
Step 1: Prep your ingredients
Chop the white American cheese into small pieces and shred the Monterey Jack. Finely mince the fresh jalapeño and drain the canned green chiles well. Measure out the seasonings and jalapeño brine. Open the evaporated milk and set aside 1 cup for the base; keep the rest for thinning later.
Step 2: Start a stable milk base
In a heavy 2–3 quart saucepan over low heat, whisk 1 cup evaporated milk with sodium citrate. If not using sodium citrate, whisk together 1 tsp cornstarch with 1 tbsp cold evaporated milk in a small bowl to make a slurry; whisk the slurry into the 1 cup evaporated milk. Heat gently, stirring, until the mixture is steamy and reaches 165–175°F. Do not boil.
Step 3: Infuse with chiles
Stir in the drained green chiles, minced jalapeño, and pickled jalapeño brine. Simmer very gently for 1 minute to soften the jalapeño and perfume the milk. Keep the heat low to prevent scorching.
Step 4: Melt in the white American cheese
Add the white American cheese a handful at a time, whisking constantly and letting each addition fully melt before adding the next. Keep the temperature between 160–175°F. The sauce will thicken and turn glossy as the cheese emulsifies.
Step 5: Add Monterey Jack and butter
Whisk in the Monterey Jack and the butter until completely smooth. If the sauce thickens too much while the cheese melts, add 1–3 tablespoons of the reserved evaporated milk to keep it fluid.
Step 6: Season and fine-tune
Whisk in the cumin, garlic powder, onion powder, and 1/4 teaspoon kosher salt. Taste and add more salt if needed, plus 1–2 teaspoons fresh lime juice for brightness, if you like. Adjust consistency to chip-coating silkiness with additional evaporated milk, 1 tablespoon at a time.
Step 7: Serve and hold warm
Transfer the queso to a warm bowl, mini cocotte, or a small slow cooker set to Warm (about 150°F). Garnish with chopped cilantro. Stir every so often to maintain an even texture. If it thickens over time, loosen with a splash of evaporated milk.
Pro Tips
- Deli-sliced white American cheese melts cleaner than pre-wrapped singles; ask for a 1 lb block or thick slices you can chop.
- Sodium citrate delivers the most foolproof, ultra-smooth texture. If using cornstarch, keep heat low and stir often.
- Pickled jalapeño brine adds tang and heat without extra chunks—don’t skip it.
- For guaranteed no-scorch results, use a double boiler and keep the sauce below a bare simmer.
- Thickness target: it should ribbon off a spoon and coat chips without pooling oil; thin with warm evaporated milk as needed.
Variations
- Chorizo Queso: Brown 6 oz fresh chorizo, drain well, and fold into the finished queso.
- Roasted Poblano Queso: Char 1 poblano over a flame or under a broiler, peel, dice, and use in place of (or alongside) the canned green chiles.
- Extra-Spicy: Add 1–2 teaspoons minced chipotle in adobo and a pinch of cayenne with the dry seasonings.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat or in a double boiler, stirring frequently and loosening with a splash of evaporated milk or regular milk until silky again. While freezing cheese sauces isn’t ideal, this version stabilized with sodium citrate tolerates freezing up to 1 month; thaw overnight in the refrigerator and reheat gently, whisking in milk to restore smoothness.
Nutrition (per serving)
Approximate for 1 serving (about 3 tablespoons): 170 calories; 13 g fat; 5 g carbohydrates; 8 g protein; 520 mg sodium. Values will vary based on cheese brands and exact salt used.
