Prepare the Ingredients: Start by grating the cheddar and Monterey Jack cheeses. While it’s tempting to use pre-shredded cheese, grating it yourself helps the queso melt smoother without any added preservatives. Open the can of green chilies and drain them, then set everything aside. If you’re adding any optional ingredients like jalapeños or diced tomatoes, get those ready as well.

Heat the Heavy Cream: In a medium-sized saucepan, pour in the heavy cream and place it over low to medium heat. Stir it gently as it begins to warm up, but don’t bring it to a boil—just let it heat until its smooth and warmed through. This is key to achieving that creamy texture.

Melt the Cheese: Once the cream is warm, start adding the shredded cheddar and Monterey Jack cheese in batches. Stir constantly to help the cheese melt evenly and prevent it from clumping. Be patient! This process should be slow and steady to ensure the cheese melts completely and doesn’t separate. Keep stirring until the queso is smooth and velvety.

Add the Spices and Chilies: Now, it’s time to add the flavors. Sprinkle in the garlic powder, onion powder, and cayenne pepper. Stir them in well. If you like your queso on the spicier side, this is when you can throw in some diced jalapeños or extra cayenne for more heat. Add the green chilies at this point, too—give everything a good stir to combine.

Adjust the Consistency: If the queso gets too thick, don’t worry! Just add a little more cream or milk, a tablespoon at a time, until it reaches the perfect smooth, pourable consistency. Keep stirring as you add, and adjust the seasoning as needed.

Serve and Enjoy: Once the queso is at the perfect consistency and flavor, remove it from the heat. It’s now ready to serve! Pour it into a bowl or drizzle it over your favorite dishes. Whether you’re enjoying it with crispy tortilla chips, on tacos, or over nachos, this queso will take your meal to the next level.