This creamy, spiced queso comes together in one saucepan and delivers that perfect glossy, spoon-coating texture every time. Diced onion and jalapeño soften in butter before garlic and green chiles join in, building layers of savory heat that carry through the whole pot. A quick roux thickened with milk gives the sauce its silky body, and torn American cheese melted in with freshly grated Monterey Jack creates that stretchy, dip-worthy pull. A dash of cumin and chili powder rounds out the flavor with warm, smoky depth, while a pinch of salt keeps everything balanced. Scoop it up with tortilla chips and finish with fresh cilantro or pickled jalapeño slices for extra brightness. It's a easy, crowd-pleasing dip that fits right into a vegetarian spread.
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Melt the butter in a medium saucepan over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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