Chile Con Queso

I love chile con queso dip. It’s one of the perfect side dishes you can have while watching a sporting event on TV. It also makes excellent cheese for nachos. This chili con queso is packed with flavor and a tiny bit of spiciness.

Ingredients:

• 2.5 cups Cheddar cheese, freshly shredded (around 10-12 oz)

• 1 tbsp cornstarch

• 1/2 tbsp butter

• 1 large garlic clove, minced

• 1 jalapeno finely chopped

• 1/4 small white onion, very finely chopped (1/4 cup)

• 12 oz can of evaporated milk

• 1 small tomato, finely diced (3/4 cup)

• 1/4 tsp each onion powder, garlic powder, cumin, coriander

• 4 oz can of chopped green chile, fire-roasted

• 2 tablespoons cilantro, finely chopped

• Salt to taste (depending on what kind of cheese you use will determine how much salt you need to put in). I put in 1 teaspoon

Instructions:

• Place cheese and cornflour in a bowl, toss to coat.

• Melt butter over medium heat in a large saucepan or small pot.

• Add garlic, onion, and jalapeno. Cook slowly for 3-4 minutes or until onion is translucent but not browned.

• Add tomato and cook for 2 minutes until tomato is slightly softened.

• Add evaporated milk and cheese. Stir, then add chiles and Spices.

• Stir until cheese melts and it becomes a silky sauce.

• Add salt to taste - (I added around a teaspoon)

• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

ENJOY!