The secret to really good queso is the addition of your favorite salsa….and some Velveeta cheese. Nothing comes close to the creaminess and smoothness of this queso! I add a small amount of grated cheese for a stronger flavor and some cornstarch for smoothness, but the Velveeta is non-negotiable. I made 5 pounds of this queso once for a wedding reception and the pot was scraped clean. It’s so good! ⁣

Creamy Queso 

1 tablespoon butter⁣
1 jalapeño, seeded and finely diced⁣
3 tablespoons onion, finely diced⁣
1/4 cup salsa or pico de gallo⁣
1/2 teaspoon smoked paprika⁣
1/2 teaspoon kosher salt⁣
1/4 teaspoon garlic powder⁣
1 1/3 cup water⁣
1/2 cup cream⁣
2 tablespoons cornstarch⁣
12 ounces Velveeta (cut into rough 1” squares)⁣
1/2 cup grated medium cheddar cheese⁣

More salt, pepper, and paprika to taste⁣
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1) In the bottom of a medium saucepan melt butter over low heat, add the jalapeño and onion and sauté until softened (do not brown). Add the spices, salt, and salsa. Cook until most of liquid is cooked off. ⁣
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2) Combine water, cream, and cornstarch in a small measuring cup and whisk until combined.⁣
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3) Add the cream mixture to the vegetable and spice mixture and simmer over low heat until bubbly and starting to thicken. Turn heat as low as you can and add Velveeta, stirring constantly until melted. Remove from heat, add grated cheddar cheese and serve immediately. Can keep in a crock pot on warm for several hours.