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Pour the 2 cans of evaporated milk into a medium saucepan. Place the saucepan over low heat.

Add the 12 ounces of sliced white American cheese to the heated evaporated milk. Stir continuously with a spatula until the cheese is completely smooth and melted, ensuring it doesn't stick to the bottom of the pan.
Once the white American cheese is fully melted, add the 1/2 pound of shredded pepper jack cheese to the mixture. Whisk or stir vigorously until the pepper jack cheese is fully incorporated and melted, creating a smooth, creamy consistency.

Stir in the 1 cup of chopped green chiles and the 2 tablespoons of chopped jalapeños with their juice. Whisk again to thoroughly combine all the ingredients.

The queso is now ready to serve. If not serving immediately, the queso can be chilled and reheated later; it reheats well without breaking. Garnish with fresh chopped cilantro, additional chopped jalapeños, and a sprinkle of chili powder, if desired.

Serve the hot queso immediately with tortilla chips.


Pour the 2 cans of evaporated milk into a medium saucepan. Place the saucepan over low heat.

Add the 12 ounces of sliced white American cheese to the heated evaporated milk. Stir continuously with a spatula until the cheese is completely smooth and melted, ensuring it doesn't stick to the bottom of the pan.
Once the white American cheese is fully melted, add the 1/2 pound of shredded pepper jack cheese to the mixture. Whisk or stir vigorously until the pepper jack cheese is fully incorporated and melted, creating a smooth, creamy consistency.

Stir in the 1 cup of chopped green chiles and the 2 tablespoons of chopped jalapeños with their juice. Whisk again to thoroughly combine all the ingredients.

The queso is now ready to serve. If not serving immediately, the queso can be chilled and reheated later; it reheats well without breaking. Garnish with fresh chopped cilantro, additional chopped jalapeños, and a sprinkle of chili powder, if desired.

Serve the hot queso immediately with tortilla chips.
