1/2 cup grated jalapeno cheddar cheese or Pepper Jack cheese

1 cup grated white American cheese

1/2 cup grated white queso cheese

1/2 cup half-and-half or whole milk

Add cheese and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.

MICROWAVE QUESO:

Add cheeses and half and half or milk into a large microwaveable bowl. Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.

If needed, continue microwaving for an additional 1 – 2 minutes, or until the cheese is melted thoroughly and the ingredients are well blended. Serve immediately or pour into a small slow cooker on the warm setting to serve.

SLOW COOKER QUESO:

Add cheese and half and half or milk to the slow cooker. Stir to combine and set on low setting for at least 30 minutes. Then, stir when the cheeses have melted and lower to the warm setting to keep warm while serving.