Creamy Mexican-Style Queso

• UB2 tbsp unsalted butter
• MJ1 medium jalapeño · or 2 tablespoons drained jarred jalapeños
• SR1 small-to-medium red onion · chopped
• FS1/2 tsp fine salt · divided
• G3 garlic · pressed or minced
• WM3/4 cup whole milk · plus more to thin if desired
• CC8 ounces cream cheese · cut into 1-inch cubes
• MC8 ounces mild cheddar cheese · shredded
• MJ8 ounces Monterey Jack or pepper jack cheese · shredded
• QC1 cup quartered cherry tomatoes · or diced ripe/canned tomatoes
• HShot sauce · several dashes
• CC2 tbsp chopped cilantro
• TCtortilla chips or warmed tortillas · for serving

Préparation

1. 1

   Prepare all ingredients before beginning. If using a fresh jalapeño, remove seeds and ribs, then chop finely; if using jarred, chop finely.

2. 2

   Melt the butter in a Dutch oven or large, deep skillet over medium heat. Sauté the onion, jalapeño, and ¼ teaspoon of salt until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

3. 3

   Pour in the milk and add the cream cheese. Stir for about 5 minutes until the cream cheese has melted and the mixture is mostly smooth.

4. 4

   Reduce the heat to low. Incorporate the shredded cheese in medium handfuls, stirring thoroughly after each addition until fully melted before adding the next.

5. 5

   Stir in the tomatoes, hot sauce, cilantro, and the remaining ¼ teaspoon salt. If the mixture is too thick, add up to ½ cup additional milk in ¼-cup increments, stirring until incorporated.

6. 6

   Remove from heat immediately to prevent overcooking and serve hot.