Melt the unsalted butter and then add the finely diced yellow onion and jalapeno pepper. The pieces start out firm and bright and then turn glossy and tender while the edges relax and the colors deepen slightly. As the vegetables soften they spread into a loose uneven layer and the butter clings around them. This is the first real flavor base and it gives the dip a savory start before the cheese goes in.

Pour in the canned diced tomatoes with green chiles and the evaporated milk and then add the garlic powder and ground cumin and kosher salt. The mixture changes from glossy vegetables to a loose creamy base with red tomato pieces and green chile bits floating through it. The liquid looks lightly tinted and speckled and the softened vegetables are now suspended throughout instead of sitting on the bottom. It should look uneven and natural with small pockets of tomato and pepper in every part of the pan.

Add the shredded sharp cheddar cheese and shredded Monterey Jack cheese a handful at a time and stir until the shreds soften into the warm base. The mixture shifts from thin and speckled to thick and glossy with slow cheese pulls and uneven ripples across the surface. Some shreds melt faster than others and that homemade variation is exactly what you want. The dip becomes richer in color and texture and the tomatoes and chiles look tucked into a smooth blanket of cheese.

Let the queso settle into its final texture and then spoon it into a serving bowl and scatter the chopped fresh cilantro over the top. The surface should look softly rippled with little pockets of tomato and chile and a few uneven glossy spots where the cheese is still extra melty. This final dish should feel warm and homemade rather than perfectly smooth. If you love this recipe then try our Spaghetti and Meatballs or our Low Carb Chicken Stir Fry for more easy dinner favorites.