Ingredients

The following ingredients have 10 Servings
  • 1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
  • 1 tablespoon butter
  • 3/4 cup green onions, (finely chopped)
  • 2 large cloves garlic (minced)
  • 3.5 oz (100 g) diced tomatoes, ((Roma, grape or cherry tomatoes))
  • 1/2 teaspoon each ground cumin and onion powder
  • 1/2 teaspoon cayenne pepper, ((add more to taste if desired))
  • 1 tablespoon cornstarch (cornflour)
  • 13 oz (375 g) evaporated milk, ((full fat))
  • 4 oz 120 g fire roasted green chiles, (or jalapeños)
  • 1/4 cup fresh cilantro, (finely chopped)

Instruction

  • Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
  • Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
  • Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
  • Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
  • Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.