For variety, add chopped spinach, black olives, or chopped mushrooms to this basic hot cheese dish. For a mild queso, replace the jalapeño with chopped bell pepper.
Chop the Queso Monterey into small pieces. Crumble the Mexica Cotija.
In a saucepan over medium heat, bring the heavy cream to a simmer. Add the cheeses in 4 batches, stirring each addition in a figure-eight motion until completely melted. Dissolve cornstarch in water or tequila. Stir into cheese mixture.
Add onion, green onions, cilantro, and pepper to the mixture. Stir in cumin.
Heat cheese mixture until bubbly.
Pour into 1 or more fondue pots and place over heating source. Serve with tortilla chips and other dippers.
Mexican Cheese Choices
Queso Monterey is a semi-soft cheese — softer than the more familiar Monterey Jack — and is excellent for melting. Mexica Cotija is a sharp, dry, crumbly cheese favored for toppings. Together, they make a very flavorful queso.