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Sure you can get queso out of a jar or out of packet. You can drive to your favorite sit-down Mexican restaurant, but with just a little bit of time and effort you can make something that will blow those out of the water. But be warned! If you make this and bring it to a family function, superbowl party, barbecue, or picnic you’ll be getting bugged to make it every weekend. So only share with people who you don’t mind cooking for often.
2 tbsp unsalted butter
1/2 medium onion, chopped
2 fresh jalapeños, seeded and finely chopped (remove the seeds and ribs if you can’t stand the heat)
3 cloves garlic, minced
1 tbsp pickled Serrano chiles (optional)
1 cup cherry tomatoes, halved
1 13 oz. can evaporated milk
2 tbsp corn starch
1 cup water
1/2 lb yellow American cheese, grated
1/2 lb Monterey jack cheese grated
1 tsp ground cumin
1/4 tsp onion powder
1/4 tsp freshly ground black pepper
1/2 tsp Kosher salt
1 4.5 oz can green chiles
1 tbsp fresh cilantro, chopped
Pico de Gallo for garnish
Tortilla chips for dipping
Heat the butter in a large skillet over medium heat.
Add the onion, jalapeños and garlic and cook until softened, about 3 minutes.
Add the pickled Serrano peppers (if using) and cherry tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated. Whisk in the water and add to the veggies in the skillet.
Stir with a wooden spoon until just starting to thicken.
Add in the cheese and stir until completely melted. Use low heat so as not to scorch the cheese.
Stir in the cumin, onion powder, pepper, salt, green chilies and cilantro. Bring to just a simmer and let cook for a couple minutes.