Prep Ingredients: Shred the Monterey Jack cheese, cube the white American and cream cheeses, finely dice the yellow onion, mince the garlic, and dice the jalapeño and poblano peppers. Drain the can of diced tomatoes with green chilies. Chop the cooked shrimp and flake the cooked crab meat, checking for shell pieces.

Sauté Aromatics: In a large pot or Dutch oven, warm one tablespoon of olive oil over medium heat. Add the diced yellow onion, jalapeño, and poblano peppers. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Build Flavor: Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for about 30 seconds to toast the spices. Stir in the well-drained diced tomatoes with green chilies and cook for 2-3 minutes.

Melt the Cheese: Reduce heat to low. Pour in half of the milk or half-and-half. Add the cubed cream cheese, followed by the cubed white American cheese, and then the shredded Monterey Jack in small batches. Stir continuously until all the cheese is melted and the queso is smooth.

Fold in Seafood: Gently fold in the cooked crab meat and chopped shrimp. Stir just enough to combine and heat the seafood through.

Season and Serve: Taste the queso and adjust seasoning with salt and freshly ground black pepper. Serve immediately while hot with tortilla chips, crusty bread, or vegetable sticks.