- 1 Tbsp canola or vegetable oil
- 1/2 large white onion, diced
- 2 jalapeños, diced
- 1 cup half and half
- 1 lb yellow american cheese, sliced from the deli counter
- handful of chopped fresh cilantro (about 10-15 sprigs)
- 1/4 cup pico de gallo (optional)
- Heat the oil in a medium saucepan on medium-high heat.
- Add the onion and jalapeño and sauté until the onion is soft and translucent.
- Pour in the half and half and reduce the heat to medium-low.
- Tear your cheese slices into smaller portions and gradually add them to the pot, stirring constantly. Do not add more cheese until the previous slices have already mostly melted and combined.
- (Optional) Add more half and half to achieve your desired consistency. I prefer mine a little thicker.
- Stir in the cilantro and serve immediately.
- (Optional) Garnish with fresh pico de gallo.
- medium saucepan
- slow cooker (optional)
If you’d like to make this in a slow cooker, sauté the onion and jalapeños as stated above then add everything – half & half, cheese, onion and jalapeños to the slow cooker and cook on high for 2 hours. 1x recipe will work in a 1.5qt slow cooker. Stir every 30 minutes – 1 hour. After 2 hours turn it down to warm and stir in the cilantro and pico de gallo.
I love the heat the whole jalapeños bring. If you prefer a mild queso, core them.
You can order a 1 lb block of American cheese at the deli counter and shred it instead, if you don’t want to tear up the slices.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dips
- Method: Stove
- Cuisine: Tex Mex
- Diet: Vegetarian
Keywords: tex mex queso, chile con queso, restaurant style queso, texas style queso