White Queso

Ingredients

• 1 lb Pepper Jack cheese (Grated; it may be grated ahead and frozen.)
• 1 lb White American cheese (Grated; purchase it from the deli counter rather than packaged slices. It may be grated ahead and frozen.)
• 24 oz Evaporated milk (Two 12-ounce cans; use evaporated milk, not sweetened condensed milk.)
• 1 can Chopped green chiles (Small can, approximately 4 ounces; do not drain—include the liquid.)
• Pickled jalapeños (Chopped; optional, to taste. The source recommends pickled rather than fresh jalapeños.)

Steps

1. 1

   If using frozen grated cheese, break it into smaller pieces while still frozen so it is distributed more evenly in the cooking vessel. Preheat the oven to 250–300°F (120–150°C) if using the oven method, or prepare a slow cooker for the crockpot method.

2. 2

   Place the grated pepper jack cheese and grated white American cheese in a slow cooker or a covered cast-iron pot. The cheese can go in frozen; it does not need to be thawed first.

3. 3

   Pour the two cans of evaporated milk over the cheese. Make sure the cans contain evaporated milk, not sweetened condensed milk.

4. 4

   Add the chopped green chiles with all of their liquid. Do not drain the chiles, and do not mix the ingredients yet.

5. 5

   Add chopped pickled jalapeños, if using. Use as much as desired for heat, keeping in mind that the queso is intended to remain mildly spicy.

6. 6

   For the crockpot method, cover and heat until the cheese is completely melted and the queso is smooth, stirring occasionally. Keep the slow cooker on a setting that maintains the queso warm without allowing it to scorch.

7. 7

   For the oven method, cover the cast-iron pot and bake at 250–300°F (120–150°C). Check every 15–20 minutes and stir thoroughly as the cheese melts, scraping the bottom and sides to prevent sticking.

8. 8

   Continue heating until the queso is hot, smooth, and fully combined. Watch it closely once it becomes hot and bubbly, because it can burn quickly at that stage.

9. 9

   Serve immediately while warm with tortilla chips or pieces of bread for dipping. Transfer the queso to a slow cooker set to warm if serving it at a party.

Notes

The cheese can be grated in advance, stored in a freezer bag, and frozen for quick preparation; freezing does not noticeably change the texture according to the source. Keep the queso warm during serving and stir occasionally to help maintain a smooth consistency.

Nutrition per serving

• appetizer
• dip
• Tex-Mex
• vegetarian
• gluten-free
• slow-cooked
• oven-baked
• party food