2 tablespoons unsalted butter
1/4 cup diced yellow onion
4 jalapeños, seeded and finely diced
2 cloves garlic, minced
2 Anaheim chiles, charred, peeled, seeded and finely diced
2 tablespoons cornstarch
1 cup whole milk
1 cup water
1 pound white or yellow American cheese, shredded
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup cooked black beans (optional)
Guacamole (for topping)
Pico de gallo (for topping)
Tortilla chips (for serving)
1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and Anaheim peppers and cook for 30 seconds longer.
2. In a bowl, whisk together the cornstarch, milk and water until well combined, then pour into the pan. Bring to a simmer, stirring occasionally, and cook for a couple of minutes until the mixture begins to thicken. Add the cheese, turn the heat to low, and cook, stirring, until the cheese has melted. Stir in the cilantro, cumin, cayenne and salt. Taste and adjust seasonings, if you like.
3. Transfer the queso to a serving bowl, a small slow cooker or a chafing dish over a flame. Spoon guacamole and pico de gallo into the center. Serve warm with tortilla chips.
4. Optional: For Mag Mud–style queso, stir in 1 cup cooked black beans before adding the guacamole and pico de gallo.