Description
A creamy, melty queso perfect for dipping chips, drizzling over nachos, or serving as a warm appetizer. It comes together quickly and stays silky smooth even when reheated.
Ingredients
- 2 tablespoons unsalted butter
- ½ medium white or yellow onion, finely chopped
- 1–2 cloves garlic, minced
- 1 jalapeño, stemmed and finely diced (remove seeds for milder flavor)
- ¾ teaspoon kosher salt
- 1½ cups whole milk, divided
- 8 oz cream cheese, cubed
- 6 oz sharp cheddar, freshly shredded
- 6 oz Monterey Jack, freshly shredded
- 2 tablespoons red salsa, plus more to taste
Instructions
- Melt butter in a deep skillet over medium heat.
- Sauté onion, garlic, jalapeño, and salt for about 5 minutes until softened and fragrant.
- Add ¾ cup milk and cubed cream cheese. Stir constantly until mostly melted, about 5 minutes.
- Reduce heat to low and add shredded cheddar and Monterey Jack in batches, stirring until fully melted.
- Pour in the remaining ¾ cup milk to reach desired consistency.
- Remove from heat, stir in salsa, taste, and adjust seasoning or add more salsa as needed. Serve warm.
Notes
- Use freshly shredded cheese for the smoothest texture.
- Add a splash of milk when reheating to restore creaminess.
- Customize spice level with jalapeños, green chiles, or hot sauce.
- Store in the fridge up to 3–4 days in an airtight container.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 55mg
