12 ounces White American Cheese, Cut into 1/4 inch cubes or shredded
4 ounces Pepper Jack Cheese, Shredded
1 pint Corn Salsa, Or chunky tomato salsa, at room temperature
Fresh Cilantro, For garnish, chopped (optional)
Heat the milk in a medium saucepan over low heat. Using higher heat may make the cheese melt more quickly, but it also means you run the risk of lumpy queso...so keep the heat low!
Add 1/4 of the cheese, whisking until the cheese is mostly melted. Continue slowly adding cheese (I recommend doing this in three parts), again whisking until the cheese is mostly melted before adding more.
Stir in the salsa. If your salsa is too cold, the queso may seize up a bit. That’s okay! Keep stirring over low heat until the queso is nice and smooth again.
Garnish with fresh cilantro, if desired. Serve warm.
This queso really is best warm. If you’re putting it out at a party and not eating it immediately, I recommend serving it in a fondue pot or slow cooker turned to low so it stays nice and melty.