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Delicious Cheese Delight from Minnesota!
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
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Ingredients

  • ½ pound sharp white Cheddar cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 bunch scallions, thinly sliced, dark green parts set aside
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground dried chipotle pepper
  • ½ teaspoon ground cumin
  • 1 (4 ounce) can fire-roasted diced green chiles
  • ½ cup seeded and diced Roma tomatoes
  • 1 (12 ounce) can evaporated milk
  • ¼ cup finely chopped cilantro
  • 1 pinch cayenne pepper, or to taste (Optional)
  • 1 tablespoon diced Roma tomato

Directions

  • Step 1:
    Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
  • Step 2:
    Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
  • Step 3:
    Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

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