Spicy Queso Dip with Jalapeños & Broiled Finish

For the Queso Base

Whisk constantly—this dip demands attention like a ship in stormy seas

Ingredients

• 12 Ounces Evaporated Milk (1 Can)
• 1 Tablespoon Cornstarch
• ¾ Pound White American Cheese, Cubed
• 4 Ounces Mozzarella Cheese, Shredded
• 2 Tablespoons Canned Jalapeños, Chopped
• 1 Teaspoon Chili Powder
• ½ Teaspoon Ground Cumin
• 1 Teaspoon Red Pepper Flakes
• ¼ Teaspoon Salt
• ¼ Teaspoon Black Pepper
• 1 Tablespoon Chopped Cilantro, Tomatoes, And Jalapeños (For Garnish)

Instructions

1. In a small saucepan over medium-high heat, bring evaporated milk to a simmer.
2. Whisk in cornstarch until fully dissolved.
3. Reduce heat to low and begin adding white American cheese in batches, whisking constantly until melted and smooth.
4. Gradually increase heat to medium-low as needed, continuing to whisk.
5. Once all white American cheese is incorporated, add shredded mozzarella and whisk until fully melted and creamy.
6. Stir in chopped jalapeños, chili powder, cumin, red pepper flakes, salt, and black pepper.
7. Optional: For a browned finish, transfer queso to a small nonstick skillet and broil for 3–4 minutes until bubbling and golden.
8. Garnish with chopped cilantro, tomatoes, and jalapeños. Serve hot.

Prep: 10 min • Cook: 10 min • Wait: No time