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1
In a large heavy stockpot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
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2
Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne.
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3
Once the milk is warm, add the tomatoes, Monterey Jack, and Velveeta and stir until the mixture is smooth and creamy.
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4
Stir in the spinach and cook a few minutes more.
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5
Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
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6
For a heartier queso, remove the casing from 1/2 pound of Mexican chorizo (seasoned pork sausage), saute until browned, drain off the fat, and stir into the cheese mixture.
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7
For a hotter queso, saute 4 seeded and minced serrano chiles along with the onion and jalapenos and continue as directed above.
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8
The queso, minus the spinach, can be made a day in advance and refrigerated.
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9
Reheat slowly over low heat, stirring constantly until it is smooth.
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10
Do not overcook; the mixture will separate if overheated.
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11
Stir in the spinach and serve.
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12
Rotel diced tomatoes with green chiles are the traditional choice for queso; Ive also used Muir Glens fire-roasted diced tomatoes with green chiles.
