After many tries and changes, I have perfected the queso recipe! The sauce has a way of sticking to the chip, so a deep dive with your favorite tortilla will coat the chip perfectly. You will find me and the boys standing around the stove eating this queso. It rarely makes it to the table.
- 16-ounces pepperjack cheese, shredded or cut into tiny cubes (Please don’t buy pre-shredded.)
- One pound Land-O-Lakes American deli cheese cut into tiny pieces.
- 2 Cans of evaporated milk
- Two jalapeno peppers, seeded and minced. (It’s important to mince and not chop. Mincing creates very tiny pieces.)
Place all ingredients into a crockpot and cook on low, or on the stove top on low until the cheeses are completely melted. (I use the warmer burner.) Stir occasionally, but keep in mind that when the steam is released, the cheese sauce will thicken. If the queso is too thick, which happens after reheating sometimes, add a little milk or evaporated milk to thin it out.
Dip and enjoy!