Enjoy this delicious white queso on tortilla chips, tacos, enchiladas, burritos, your fingers straight from the bowl...
Keyword: 30 minutes or less, appetizer, avocado, cheese, chips, dip, gluten-free, make ahead, queso, slow cooker, vegetarian
1lbwhite American cheesediced
12ozevaporated milkmore for a runnier queso, less for a thicker queso
6ozmonterey jack cheeseshredded
1/2t garlic powder
1tomatoseeded and chopped, optional
1jalapenochopped, seeded if you prefer less spice, optional
Preheat cooktop to medium-low heat. In a medium sized saucepan heat white American cheese and evaporated milk in batches (about 3 to 4 batches), stirring constantly. Wait until each batch is fully melted before adding more cheese and evaporated milk. If the queso seems to runny to you add less milk.
Once all the milk and white American cheese are fully melted, add in shredded monterrey jack cheese and stir until completely melted. If the queso seems to thick, add more evaporated milk until you reach your desired consistency.
Stir in cumin, garlic powder, salt, and hot sauce.At this point you can serve the queso as is, or you can top it with tomato, jalapeno, avocado, onion, and/or a squirt of lime juice.
NOTE: To make-ahead - you can make this queso ahead of time and store in the fridge for up to 2 days. It can be reheated on the stove or in the microwave but you will likely need to add more evaporated milk to thin it out as queso will thicken while in the fridge.
NOTE: To serve for a party - once queso is melted together and spices are stirred in place it in a small, preheate slow cooker. Set out optional toppings near the slow cooker so your guests can top their queso however they want. Enjoy!