Queso

 

All that I can say is YUM!

Ingredients:

• 1 tablespoon cornstarch
• 2.5 cup (225 grams) shredded Cheddar cheese (not preshredded, but freshly shredded)
• 1/2 teaspoon butter
• 1 large garlic clove, minced
• 1/4 small white onion, very finely chopped
• 13 ounce evaporated milk
• 1 small tomato, finely diced
• 1/4 teaspoon each onion powder, garlic powder, cumin
• 4 ounces chopped green chile fire roasted or jalepeno
• 1/4 cup cilantro, finely chopped
• milk to thin if necessary
• salt and pepper to taste

Directions:

Place cheese and cornstarch in a bowl and toss to coat.

Melt butter over medium heat in a large saucepan.

Add garlic and onion, cook slowly until onion is translucent.

Add tomato (including juices) and cook for 2 minutes until soft.

Add evaporated milk and cheese. Stir in chiles and spices. Stir in cilantro.

Add salt to taste.

Stir until cheese melts and it becomes a silky sauce.

Store in refrigerator.

Reheat in microwave and thin with milk if needed.