Ingredients

The following ingredients have 8 Servings
  • 8 oz block cheddar cheese (shredded)
  • 1 Tbsp cornstarch
  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1/2 medium yellow or white onion (minced (about 1/3 - 1/2 cup))
  • 2 cloves garlic (minced)
  • 1 - 2 tomatoes (diced)
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/8 - 1/4 tsp cayenne pepper ((optional))
  • 12 oz can evaporated milk (full-fat)
  • 4 oz diced green chiles (drained)
  • 1/4 cup chopped fresh cilantro
  • 1 - 3 Tbsp milk ((if needed))

Instruction

  • In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
  • Heat butter and oil over MED HIGH heat in saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
  • Reduce heat to MED and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
  • Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
  • Stir in cilantro and some milk if needed. Keep in mind, queso will thicken as it cools (usually I don't need to add any milk).
  • Remove from heat and serve warm.