Ingredients
The following ingredients have 8 Servings
- 2 Tablespoons unsalted butter ((28g))
- ⅓ cup finely diced white onion ((40g))
- 1 Tablespoon minced garlic
- 4 oz can fire roasted diced green chilis (drained (113g))
- ¼ cup diced roma tomato or canned petite diced tomatoes (juices drained (60g))
- 2 teaspoons cornstarch
- ¼ teaspoon ground cumin
- ¼ teaspoon ancho chili powder
- ⅛ teaspoon smoked paprika
- Dash of cayenne pepper (for a spicier queso, optional)
- ¼ teaspoon ground black pepper
- ¼ teaspoon table salt (plus additional to taste as needed)
- 12 oz can full-fat evaporated milk ((354ml))
- 8 oz freshly grated sharp cheddar cheese (see note (226g))
- Corn chips (for serving)
Instruction
- Melt butter in a large pot or skillet over medium heat.
- Add onion and cook until softened and translucent (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds), then add tomatoes and chilis and cook until well-combined.
- Sprinkle cornstarch over the ingredients and use a spatula to stir and cook until absorbed and no lumps remain.
- Add cumin, chili powder, paprika, cayenne (if using), pepper, and salt.
- Gradually drizzle evaporated milk into the pot while whisking. Cook, stirring or whisking, until milk is completely combined, warmed, and slightly thickened.
- Turn stovetop heat to low and add shredded cheese. Stir until cheese is melted and completely combined. Taste-test and add salt and pepper (and additional cayenne pepper if you like some heat!) as needed.
