First things first. Gather your ingredients. Ensure your cheese is shredded and your jalapeño is sliced. Trust me, having everything prepped makes the cooking process so much smoother.

In a medium saucepan, melt the butter over medium heat. Once it’s bubbly, whisk in the flour. This will create a roux, which thickens our queso. Keep whisking for about a minute until it turns a light golden color. Don’t let it burn!

Gradually pour in the milk while whisking continuously. It’s important to incorporate the milk slowly. Cook this mixture until it thickens, which should take about 3-5 minutes. Remember, patience is key here.

Remove the saucepan from the heat and stir in the shredded Muenster cheese. Keep stirring until it’s melted and smooth. This step feels like a warm hug, doesn’t it?

Now, let your creativity shine! Stir in the jalapeño, chopped tomato, and cream of mushroom soup. The soup adds a creaminess you wouldn't expect but absolutely enhances your queso. If you like it spicier, add some of the jalapeño seeds.

If you’re using cumin, toss it in now. Stir well to combine everything, letting those flavors meld together.

Once everything is blended, drizzle in the fresh cilantro if desired. Serve hot with tortilla chips, and watch that queso disappear!