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In a small pot, heat the olive oil over medium-low heat. Add the diced white onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and continue to sauté until fragrant, about 1 minute.

Once the onions and garlic are fragrant, add the fire roasted hatch chilis to the pot. Let the mixture cook down for a few minutes, stirring occasionally.

Stir in a pinch of salt, black pepper, cumin, Worcestershire sauce, and smoked paprika. Allow the spices to bloom for about 1 minute, stirring constantly.

Reduce the heat to low. Pour in the evaporated milk and whole milk. Add the cubed white American cheese, cubed pepper jack cheese, and cream cheese to the pot. Increase the heat slightly, to just above low.

Cook slowly, stirring frequently, until all the cheeses are completely melted and the sauce is silky smooth and creamy. This may take 5-7 minutes.

Stir in a few dashes of Tabasco hot sauce and adjust the salt to taste. If the queso is too thick, you can add a splash more whole milk until desired consistency is reached.

Pour the finished queso into a serving bowl. Top with fresh pico de gallo and serve immediately with tortilla chips. For best consistency, keep the queso warm while serving.


In a small pot, heat the olive oil over medium-low heat. Add the diced white onion and sauté for 2-3 minutes until softened. Then, add the minced garlic and continue to sauté until fragrant, about 1 minute.

Once the onions and garlic are fragrant, add the fire roasted hatch chilis to the pot. Let the mixture cook down for a few minutes, stirring occasionally.

Stir in a pinch of salt, black pepper, cumin, Worcestershire sauce, and smoked paprika. Allow the spices to bloom for about 1 minute, stirring constantly.

Reduce the heat to low. Pour in the evaporated milk and whole milk. Add the cubed white American cheese, cubed pepper jack cheese, and cream cheese to the pot. Increase the heat slightly, to just above low.

Cook slowly, stirring frequently, until all the cheeses are completely melted and the sauce is silky smooth and creamy. This may take 5-7 minutes.

Stir in a few dashes of Tabasco hot sauce and adjust the salt to taste. If the queso is too thick, you can add a splash more whole milk until desired consistency is reached.

Pour the finished queso into a serving bowl. Top with fresh pico de gallo and serve immediately with tortilla chips. For best consistency, keep the queso warm while serving.
