In a large saucepan, heat the avocado oil over medium heat. Add the diced yellow onion and jalapeño. Sauté for about 4 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Reduce the heat to low and add the cubed cream cheese to the pan. Stir continuously until the cream cheese begins to melt and blend with the sautéed vegetables.
Gradually pour in 1 cup of whole milk while stirring. This will help create a creamy base for your queso. Continue stirring until the mixture is smooth.
Sprinkle in the kosher salt and black pepper, stirring to combine. This will enhance the flavor of your queso and help balance the richness of the cheese.
Slowly add the shredded cheddar and Monterey Jack cheeses to the saucepan. Stir until the cheese is fully melted and the mixture is creamy.
Stir in the mild green chiles, finely diced Roma tomato, chopped cilantro, and optional chipotle peppers for an extra kick. Mix well to combine all the flavors.
If the queso is too thick, gradually add the remaining 1/4 cup of whole milk until you reach your desired consistency.
Transfer the queso to a serving bowl and garnish with pico de gallo, diced avocado, and fresh cilantro. Serve immediately with tortilla chips for dipping.
