Prepare the Ingredients:

1. Grate the cheese – Freshly shredded cheese melts much better than pre-shredded cheese.
2. Chop the chipotle peppers – Finely dice them for even heat distribution.
3. Mince the garlic – This will add depth of flavor.

Make the Cheese Base (Roux):

1. Heat a medium-sized saucepan over medium heat.
2. Add the butter and let it melt completely.
3. Stir in the flour and whisk continuously for 1-2 minutes until it forms a smooth paste (roux).
4. Slowly pour in the milk, whisking constantly to prevent lumps.

Melt the Cheese & Add the Flavors:

1. Once the milk mixture is warm, slowly add the shredded cheese, one handful at a time. Stir until melted before adding more.
2. Add the chipotle peppers, garlic, onion powder, cumin, paprika, salt, and black pepper. Stir well.
3. Let the queso simmer for 2-3 minutes, stirring frequently.

Adjust & Serve:

1. If the queso is too thick, add more milk 1 tablespoon at a time until desired consistency is reached.
2. If it’s too thin, add a small handful of shredded cheese and stir until it thickens.
3. Stir in diced tomatoes for texture and lime juice for brightness.
4. Remove from heat, garnish with fresh cilantro, and serve warm with tortilla chips! 🌮