Queso
https://cafedelites.com/queso/#recipe
- 1 tbsp butter
- 3/4 c chopped green onions (half whites; half greens)
- 1 can hot rotel tomatoes with chiles
- 1/4 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 13 oz can full fat evaporated milk
- 1/2 c whole milk
- 2 tbsp cornstarch
- 1 lb velveeta, cubed
- 1 lb block medium-sharp cheddar cheese, grated
Melt butter in saucepan. Saute green onions for about 3-4 minutes. Add undrained can of rotel tomatoes, juice and all. Add seasonings and evaporated milk. In a small bowl, whisk together cornstarch and whole milk until smooth. Pour into saucepan and whisk over medium heat until mixture is bubbly and thick. Turn heat to low. Add velveeta and whisk constantly until smooth. Add grated cheddar a handful at a time and wait until it melts before adding another handful. Whisk constantly until smooth and all the cheese has melted. If queso is too thick, add more milk.
Yield: about 6 cups