# Queso

## INGREDIENTS

- `1/2` pound `225` g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
- `1` TBSP 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` tsp each ground cumin and onion powder
- `1/2` tsp cayenne pepper, (add more to taste if desired)
- `1` TBSP cornstarch cornflour
- `13` oz (`375` g) evaporated milk, (full fat)
- `4` oz `120` g fire roasted green chiles, (or jalapenos)
- `1/4` cup fresh cilantro, finely chopped

## INSTRUCTIONS

- Melt butter in a medium-sized pot over medium-heat. Saute the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and saute 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.

## NOTES

Store leftovers in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.

Servings: 4

Category: Dips And Sauces

Link: https://cafedelites.com/queso/

Tags: Cheese, Mexican, Tortilla Chips, Vegetarian