You could be completely pounded part of the way through the Super Bowl and still figure out how to make this queso. It’s somewhat harder than opening up a container from the market, however the outcome is a thousand times progressively tasty. The American cheddar is non-debatable—it’s what helps the queso remain smooth and smooooth—yet the Monterey Jack can remain uninvolved on the off chance that you’d preferably put cheddar, Gruyère, or fontina on the field. (We’re making a decent attempt with the games illustration here.)
Ingredients
3 garlic cloves
1 tsp. (or more) kosher salt
⅓ cup pickled jalapeños, plus 1 Tbsp. pickle juice
8 oz. American cheese
8 oz. Monterey Jack cheese
2 Tbsp. unsalted butter
2 tsp. ground cumin
½ tsp. cayenne pepper
2 cups milk
1 Tbsp. cornstarch
Chips (for serving)
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