• Gather the ingredients so you have everything close at hand on the counter or table. It only takes a few minutes to make this Queso Dip. Go ahead and heat your 16 oz favorite corn tortilla chips in the oven so they will be nice and hot when the dip is ready.

Prepare the Ingredients

• Using a handheld grater, shred 8 oz white American cheese and 4 oz pepper jack cheese. Coarsely chop 1/4 cup sliced jalapenos . (I like to have a mix of small and large pieces of jalapeno pieces in the dip, sometimes leaving whole slices intact.)

Make the Queso Dip

• Place the shredded white American cheese and the Pepper Jack cheese in a large microwave-safe bowl. Pour 12 oz evaporated milk over the cheese, followed by 4.5 oz chopped green chiles, the coarsely chopped jalapenos, and 2 tablespoons jalapeno juice.
• Mix together with a silicone spatula. Heat in microwave for 3-4 minutes.
• Stir the cheese dip with spatula. There will be some clumps of cheese in the bowl, but don’t worry about those now. Mix in 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon cayenne pepper.
• Return bowl to the microwave and heat for another 2-3 minutes, stopping to stir the dip halfway. The clumps of cheese should be nearly gone. Finish heating and give the cheese one last stir.
• (Allow the queso to set in the microwave until you’re ready to serve, then warm the dip for 30-60 seconds before serving. If the dip is too thick, you may stir in 3-4 tablespoons half and half, until it is the consistency you desire.)
• When ready to serve, place the queso in a pretty serving dish or individually in small bowls, along with the hot corn tortilla chips. I like to add 3 tablespoons sliced jalapenos on top of the dip for garnish.
• This recipe will make a large portion, approximately 30 oz. and will serve 10-12 people.