Chile con Queso

Ingredients

• 2 tablespoons unsalted butter
• 1/2 white onion, finely chopped
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• 1 can diced green chiles, 4 oz
• 1 Roma tomato, seeded and diced
• 1 tablespoon cornstarch
• 1 can evaporated milk, 12 oz
• 1 lb white American cheese, cut into small cubes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 1 bag tortilla chips, 12 oz

Before you cook

• Finely chop the onion and mince the jalapeno and garlic.
• Seed and dice the tomato.
• Cut the American cheese into 1/2-inch cubes.
• Whisk the cornstarch into 2 tablespoons of the evaporated milk to make a slurry.

Steps

1. Melt the butter in a heavy saucepan over medium heat.
2. Add the onion and jalapeno and cook for 5 minutes until soft but not colored.
3. Stir in the garlic and cumin and cook 30 seconds.
4. Add the green chiles and diced tomato and cook 2 minutes to drive off some moisture.
5. Pour in the remaining evaporated milk and the cornstarch slurry and bring it to a bare simmer.
6. Turn the heat to low and add the cheese cubes in three additions, stirring until each melts completely before adding more.
7. Keep stirring for 3 minutes until the queso is smooth and thick enough to cling to a chip.
8. Season with the salt and stir in the cilantro.
9. Pour the queso into a warm bowl and serve at once with tortilla chips, stirring in a splash of milk if it tightens as it sits.