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Set a large saute pan over medium heat. Add the butter, diced onions, and ground cumin. Stir and cook the onions for 3-4 minutes to soften.
Meanwhile, chop the cheese into 1-inch cubes. If using white American cheese from the deli, rip the slices into pieces. Then chop the jalapenos into small pieces.
Once the onions are softened, add in the cheese, green chiles, milk, and jalapenos. Stir until all the cheese has melted and the queso thickens.
Once the queso blanco is almost as thick as you like it, turn off the heat. It will continue to thicken as it cools. Serve immediately, or pour into a small crockpot to keep warm.