Step 1

In a medium saucepan, melt the butter over medium heat. Add onion and jalapeno until softened and the onion is translucent, about 4-5 minutes. Add garlic and stir for 30 seconds.

Step 2

Slowly pour in half n' half and stir to combine. Allow to warm for 4-5 minutes over medium heat.

Step 3

Gradually add in shredded American cheese and Monterey jack cheese. Continue to stir until all of the cheese has been added and melted, keeping the heat at medium.

Step 4

Add the chopped Roma tomatoes and cilantro, stirring to combine.

Step 5

The queso will be fairly runny at this point, but the longer is sits over medium to low heat the more it will thicken up.

Step 6

At this point you can transfer to a bowl if it will be eaten right away, or you can transfer to a crockpot on low heat to serve over an extended period of time.

Step 7

Serve warm with tortilla chips, veggies, or pour over burritos or enchiladas