Step 1

Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.

Step 2

If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.

Step 3

Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.