Tool

• Small saucepan or pot

Ingredients

• 1 tablespoon cornstarch

• 1 can evaporated milk (12 oz)

• 2 tablespoons butter

• ¼ cup white onion, finely chopped

• 1 can green chiles or diced jalapeño (4 oz)

• 2 garlic cloves, minced

• ¼ teaspoon ground cumin

• 8 ounces white American cheese, shredded or diced

• ¼ cup diced tomatoes

• Salt, to taste

Toppings: chopped cilantro, diced tomatoes, sliced jalapeños

Direction

1. In a small bowl, whisk the cornstarch with a few tablespoons of evaporated milk until dissolved. Set aside.

2. Melt the butter in a small saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.

3. Stir in the chiles, garlic, and cumin. Cook for 2 minutes.

4. Pour in the remaining evaporated milk and whisk in the cornstarch mixture. Bring to a simmer and cook until thickened, about 4 minutes.

5. Slowly whisk in the cheese, a small handful at a time, until fully melted and smooth.

6. Stir in the tomatoes and season with salt to taste.

7. Serve immediately with cilantro, tomatoes, and jalapeños on top.

Notes

• Shred your own cheese: Pre‑shredded cheese can clump; freshly shredded melts smoother.

• Finding white American cheese: Ask the deli to cut a block or use slices cut into strips. Yellow American or half pepper jack also work.

• Room‑temperature cheese melts better: Let it sit out for 10 minutes before cooking.

• Whisk constantly: Prevents clumping and keeps the queso silky.

• Topping ideas: Pico de gallo, guacamole, salsa.

• Skin formation is normal: Stir it back in to reincorporate.

Nutrition

Calories: 211 • Carbs: 11g • Protein: 8g • Fat: 15g • Saturated Fat: 9g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 4g • Trans Fat: 1g • Cholesterol: 49mg • Sodium: 694mg • Potassium: 227mg • Fiber: 2g • Sugar: 7g • Vitamin A: 569IU • Vitamin C: 10mg • Calcium: 422mg • Iron: 1mg