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Prepare all vegetables: dice the Roma tomatoes, jalapeños, and white onion. Chop the cilantro. Cut the lime in half.

Add the diced tomatoes, jalapeños, and white onion to a small pot on the stove.

Squeeze the juice from the half lime into the pot.

Add the salt and black pepper to the pot.

Add the chopped cilantro to the pot.

Add the cubed white American cheese to the pot.

Pour in the evaporated milk.

Stir all ingredients in the pot over medium heat, allowing the cheese to melt and the mixture to become creamy.

Continue stirring until the queso is smooth and well combined.

Serve hot with tortilla chips.


Prepare all vegetables: dice the Roma tomatoes, jalapeños, and white onion. Chop the cilantro. Cut the lime in half.

Add the diced tomatoes, jalapeños, and white onion to a small pot on the stove.

Squeeze the juice from the half lime into the pot.

Add the salt and black pepper to the pot.

Add the chopped cilantro to the pot.

Add the cubed white American cheese to the pot.

Pour in the evaporated milk.

Stir all ingredients in the pot over medium heat, allowing the cheese to melt and the mixture to become creamy.

Continue stirring until the queso is smooth and well combined.

Serve hot with tortilla chips.
