Ingredients

The following ingredients have 4 Servings
  • 12 ounces evaporated milk ((1 can))
  • 1 tablespoon cornstarch
  • 3/4 lb white american cheese (buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped)
  • 4 ounces mozzarella cheese (shredded)
  • 2 tablespoons canned jalapenos (chopped, or chopped green chiles)
  • 1 teaspoon chili powder (you could also use cumin if you prefer that taste)
  • 1/2 teaspoon ground nutmeg (optional. some readers haven't liked this spice although some did, SEE NOTE ***)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • chopped cilantro (tomatoes, and jalapenos for garnish)

Instruction

  • Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.
  • Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.
  • Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.
  • Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella. 
  • Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see note)
  • If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
  • Top with cilantro, tomatoes, and more jalapenos if desired.
  • Serve with tortilla chips and enjoy!