American
Tex-Mex White Queso Dip
White American and Monterey Jack cheeses melt with evaporated milk, poblano, jalapeño, and cumin into a glossy, pourable Tex-Mex queso.
8 servings · 10 minutes prep · 15 minutes cook
Ingredients
Green Chiles
- 1 tablespoon unsalted butter
- 1 small prepared roasted poblano pepper, use a jarred or otherwise pre-roasted pepper; drain, peel if needed, seed, and finely dice
- 1 small jalapeño, seeded and finely minced
Cheese Base
- 1 1/4 cups evaporated milk, divided
- 12 ounces deli-sliced white American cheese, torn into small pieces
- 4 ounces Monterey Jack cheese, freshly grated
- 1/4 teaspoon ground cumin
- 1/8 teaspoon Diamond Crystal kosher salt, only if needed
Directions
Soften the Chiles
- Melt the butter in a heavy saucepan over medium-low heat. Add the poblano and jalapeño; cook 3 minutes until fragrant without browning.
Build the Emulsion
- Add 1 cup of the evaporated milk and heat until steaming but not simmering. Reduce heat to low.
- Add the white American cheese in four batches, whisking each smooth before the next. Add the Monterey Jack in two batches and whisk only until melted.
Adjust and Serve
- Whisk in the cumin. Let stand off heat for 2 minutes; thin with reserved evaporated milk one tablespoon at a time until it falls in a glossy ribbon. Taste before adding the salt. Serve in a warm bowl.
