Ingredients:

  • 1 tablespoon unsalted butter (14g)
  • 1 medium yellow onion, finely diced (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 6g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 8 ounces white American cheese, cut into cubes (225g)
  • 4 ounces Monterey Jack cheese, shredded (115g)
  • 4 ounces mild cheddar cheese, shredded (115g)
  • 1/4 teaspoon ground cumin (1g)
  • 1/4 teaspoon garlic powder (1g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon cayenne pepper (optional, for a little kick) (0.5g)
  • 1 small jalapeño, seeded and finely diced (adjust to taste) (approx. 15g)
  • 2 tablespoons chopped fresh cilantro (optional, for garnish) (5g)

Instructions:

  1. Melt butter in the saucepan over medium-low heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Avoid browning.
  2. Sprinkle flour over the onion mixture and cook, stirring constantly with a whisk, for 1-2 minutes to form a roux. This will help thicken the sauce.
  3. Slowly pour in milk, whisking continuously to prevent lumps. Bring the mixture to a simmer over medium heat, stirring constantly.
  4. Reduce heat to low. Gradually add the cubed white American cheese, shredded Monterey Jack, and cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is smooth. Keep the heat low to avoid scorching the cheese.
  5. Stir in cumin, garlic powder, salt, and cayenne pepper (if using). Add the diced jalapeño and stir to combine. Taste and adjust seasoning as needed.
  6. Pour the queso blanco into a serving bowl. Garnish with fresh cilantro (if desired). Serve immediately with tortilla chips, vegetables, or your favorite dippers.