Easy Queso
2 tablespoons butter
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1 cup yellow onion, diced small
2 garlic cloves, minced
2 cups milk
1 tablespoon cornstarch
8 ounces American cheese
8 ounces jack cheese, grated on a large whole box grater
1/3 cup pickled jalapenos, chopped plus 1 tablespoon of pickling juice from the jar
kosher salt, to taste
tortilla chips, for serving
Melt the butter in a saucepan. Add the onions and garlic and cook until soft and tender but not browned, 3-4 minutes. Add the milk to the pot, reserving ¼ cup. Whisk the cornstarch into the reserved ¼ cup milk. Set aside. Heat the milk in the pot to a simmer then whisk in the reserved milk / cornstarch mixture. Continue cooking, stirring constantly until the mixture thickens. Lower the heat, stir in the American cheese and mix until melted. Stir in the jack cheese. Once both cheeses have melted, stir in the pickled jalapenos and reserved pickling liquid. Season to taste with salt. Serve with your favorite tortilla chips.