Step 1

In a large saucepan, melt the butter over medium heat. Add the diced onion and jalapeños, cooking until softened (about 3-4 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2

Sprinkle in the cumin, chili powder, smoked paprika, and salt. Stir well, letting the spices bloom for about 30 seconds.

Step 3

Reduce the heat to low. Add the cubed Velveeta and shredded pepper jack cheese, followed by the milk and heavy cream. Stir continuously until the cheese starts to melt and the mixture becomes smooth.

Step 4

Once the cheese is fully melted, stir in the drained diced tomatoes with green chilies and cooked chorizo (if using). Mix well.

Step 5

Remove from heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning if needed.

Step 6

Serve immediately with tortilla chips or your favorite dippers. If keeping warm for a party, transfer to a slow cooker on the “warm” setting.