Gather your ingredients. Ideally your cheese and cream should be at room temp.
Shred your cheeses. This is what 3/4 lbs of shredded cheese looks like (you need 2X this for this recipe). =
Melt your butter over low heat
Add the flour and stir until you have a nice Roux.
Add your cream. Stir well. Add the green chiles, garlic salt, onion salt, cumin, and pepper powder. Stir more.
Slowly add your cheese and continue to stir as you do. Make sure your heat isn't too high and that you add it slowly, or it will create clumps!
Continue to stir and thicken until the queso is to your liking. Add more cream if you want to thin it a bit.
Serve and enjoy!