Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1/4 cup finely minced Yellow Onion (40 g)
  • 2 cloves minced Garlic (10 g)
  • 4 oz can Diced Green Chiles, drained (120 g)
  • 1 small finely minced Jalapeño (seeds optional)
  • 2 Tbsp All-Purpose Flour (16 g)
  • 5 fl oz Evaporated Milk (150 ml)
  • 1 cup Half-and-Half (or single cream, 240 ml)
  • 5 lb freshly grated Queso Blanco or Monterey Jack/Asadero blend (680 g)
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Chili Powder (mild)
  • 1/2 tsp Kosher Salt (or to taste)
  • 2 Tbsp chopped Fresh Cilantro (optional garnish)

Instructions:

  1. Sauté the Aromatics: Melt the butter in a heavy-bottomed saucepan over medium heat. Add the minced onion, garlic, diced green chiles, and jalapeño. Sauté gently until the onions are translucent and softened (about 4–5 minutes).
  2. Create the Roux: Sprinkle the flour over the sautéed aromatic mixture. Stir well until no dry flour remains. Cook for 1 minute, stirring constantly, to cook out the raw flour taste (this forms the stability roux).
  3. Whisk in the Liquids: Slowly pour in the evaporated milk while whisking vigorously to ensure a smooth, lump-free mixture. Add the half-and-half and continue whisking until the mixture just begins to bubble gently and slightly thickens (about 2–3 minutes). Reduce the heat immediately to the lowest setting.
  4. Melt the Cheese (Low and Slow): Add the freshly grated cheese in three batches. Add the first batch and stir continuously until fully melted and incorporated before adding the next. Crucial: Maintain the heat on the absolute lowest setting to prevent boiling and separating.
  5. Season: Once all the cheese is melted, the dip should be perfectly smooth and velvety. Stir in the cumin, chili powder, and salt. Taste and adjust seasoning as necessary.
  6. Serve: Keep the dip warm over very low heat until ready to serve. Transfer to a serving bowl, garnish with fresh cilantro (if using), and serve hot with tortilla chips.