Place a medium saucepan over medium heat and melt the butter.

Add the diced onion and cook for about 3 to 4 minutes until softened and slightly translucent. Stir in the garlic and jalapeño, then cook for another minute until fragrant.

Your kitchen will already start smelling incredible at this point.

Sprinkle in the cumin, smoked paprika, and chili powder.

Stir everything together for about 30 seconds to wake up the spices and deepen their flavor.

Lower the heat slightly and add the softened cream cheese.

Stir slowly until it starts melting into the onions and peppers.

Gradually whisk in the whole milk and heavy cream.

Keep stirring gently until the mixture becomes warm and smooth.

Add the shredded cheddar and Monterey Jack cheese a little at a time.

Stir constantly while the cheese melts.

This step is important because adding the cheese slowly helps keep the queso smooth and creamy.

Stir in the diced green chiles and let the queso simmer gently for 2 to 3 minutes.

Do not boil the queso because high heat can make the cheese separate.

Taste the queso and add salt, pepper, or extra spice if needed.

If the queso feels too thick, add a splash of milk.

Transfer the queso to a serving bowl and enjoy immediately with tortilla chips.

You can also spoon it over nachos, tacos, fries, burritos, or roasted vegetables.