Built on layered, real flavors — not just cheese and jalapeños. Cream cheese stabilizes and emulsifies without fancy additives, while chipotle and adobo add smoky depth and professional-style heat.

Yield: About 4 cups (serves 6–8)
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

Cheese Blend

• 2 cups shredded Monterey Jack cheese
• 1 cup sharp white cheddar, shredded
• 4 oz cream cheese (½ standard block), cubed (emulsifies + stabilizes)

Liquid Base

• 1 cup whole milk
• ½ cup evaporated milk (or sub with more whole milk + 1 tbsp butter)

Spice & Flavor

• 2 tbsp unsalted butter
• ¼ cup finely minced white or yellow onion
• 2 cloves garlic, minced
• 1 jalapeño, finely diced (remove seeds for milder heat)
• 1 chipotle in adobo, minced
• 1 tbsp adobo sauce (from chipotle can)
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (adjust to taste)
• Salt to taste (start with ½ tsp)
• 1 tsp lime juice or pickled jalapeño brine

Optional Add-Ins

• ¼ cup chopped roasted red bell pepper or poblano (jarred or fresh-roasted)
• Fresh chopped cilantro for garnish
• Splash of Mexican lager or chicken broth if needed to thin

Instructions

Step 1 – Sauté Aromatics

In a medium saucepan over medium heat, melt the butter. Add onion and jalapeño. Cook 3–4 minutes until soft. Stir in garlic, chipotle, and adobo sauce. Cook 30 seconds until fragrant.

Step 2 – Build the Sauce Base

Add milk and evaporated milk. Heat until steamy but not boiling. Reduce heat to low.

Step 3 – Melt Cheeses Slowly

Add cream cheese and stir until mostly melted. Add shredded cheeses one handful at a time, stirring constantly to melt each batch before adding more.

Step 4 – Season & Adjust

Stir in smoked paprika, cumin, cayenne, lime juice, and salt. Adjust heat with more chipotle or cayenne to taste. Thin with more milk or a splash of beer if needed.

Step 5 – Serve Immediately

Garnish with chopped cilantro or diced fresh jalapeño. Serve warm with chips, drizzled over burritos, or use as a choriqueso base.

Pro Tips

• Grate your own cheese — pre-shredded cheese contains anti-caking agents that can make queso gritty.
• Keep heat low during cheese melting — don't let it boil, or it can break.
• For extra creaminess, add 1–2 tbsp sour cream or crema mexicana at the end.
• Reheat gently with a splash of milk; whisk to restore smoothness.

Suggested Uses

• Dip: Keep medium-thick, serve with chips or veggies
• Burrito Topping: Thin with a bit of milk or beer
• Choriqueso Base: Reduce milk slightly for thicker sauce; top with cooked chorizo in a skillet

Heat Adjustments

• Medium: 1 jalapeño + 1 chipotle in adobo (seeded if needed)
• Medium-Hot: 1 jalapeño + 1 chipotle + 1 tsp adobo + cayenne
• Hot: Add a serrano or a 2nd chipotle, or increase cayenne