Best White Queso: Creamy, Velvety, and Irresistible!

In a medium saucepan, heat the olive oil and butter over medium heat.
Add the chopped onion and jalapeño (if using). Cook, stirring occasionally, for 3-4 minutes until softened and fragrant.
Add the minced garlic and cook for another 30 seconds until fragrant.
Make the Queso Base:

Pour in the heavy cream and milk, stirring to combine. Allow the mixture to simmer over low heat for 2-3 minutes.
Add the cumin, chili powder, salt, and pepper to taste, stirring to incorporate the spices into the cream mixture.
Melt the Cheese:

Gradually add the shredded white cheddar and Monterey Jack cheese to the saucepan, stirring constantly until the cheese has fully melted and the queso is smooth and creamy.
If the queso is too thick, add a little more milk until you reach your desired consistency.
Serve:

Once the queso is smooth and creamy, remove it from the heat. Pour it into a serving bowl, and garnish with fresh cilantro if desired.
Serve immediately with tortilla chips, warm tortillas, or your favorite Mexican dishes.
Serving and Storage Tips: