No Velveeta Queso

Servings: 6-8



  • 3 TBSP Butter
  • 1⁄2 Onion, finely-diced
  • 1 jalapeño, seeded and finely-diced
  • 1⁄2 tsp Kosher Salt
  • 2 tsp Flour
  • 1 1⁄2 Cups Half-and-Half
  • 1 tsp Texy-Mexy Seasoning Blend
  • 4 oz Cream Cheese, Medium-Diced
  • 16 oz Sharp Cheddar Cheese, freshly grated
  • 3/4 to 1 Cup of Milk
No Velveeta Queso


Step 1:

In a sauce pan, sauté onions, jalapeño and salt in 3 TBSP of butter until onions are translucent (about 4 minutes).

Step 2:

Sprinkle flour over mixture and stir for 1-2 minutes to cook flour.

Step 3:

Slowly add Half-and-Half and bring to a simmer until it thickens. (it should coat the back of a spoon).

Step 4:

Add Texy-Mexy and cream cheese. Stir until most of cream cheese is melted.

Step 5:

Add grated fresh cheddar and stir until melted.

Step 6:

Add 3/4 cup of milk and simmer for an additional 3-4 minutes. If too thick, add more milk.

Step 7:

Serve immediately over chips or as a dip.