Ingredients
- 3/4 lb Monterey Jack Cheese Freshly Shredded
- 3/4 lb White American Cheese Freshly Shredded – See notes for substitutions
- 8 oz Green Chiles Chopped
- 1.5 cups Heavy Whipping Cream
- 3 tbs Butter I use salted here
- 1/2 tsp Cumin
- 2 tbs Flour
- 1 tsp Garlic Salt
- 1 tsp Onion Salt
- 1 pinch Pepper Powder Cayenne, Chili, Serrano, whatever you like
Instructions
- 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!
Notes
- You can sub an extra dose of Monterrey Jack for the American cheese here if you want. It will diminish the flavor a little (although it will be a bit more authentic).
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