Chili Con Queso

Ingredients

• 1 tbsp unsalted butter
• 0.75 cup yellow onion – finely chopped
• 1 whole jalapeño – seeded and finely chopped
• 2 cloves garlic – minced
• 1 cup Roma tomatoes – seeded and diced
• 4 ounces canned diced green chiles – drained
• 12 ounces evaporated milk – divided
• 12 ounces American cheese – cut into small cubes
• 8 ounces Monterey Jack cheese – shredded
• 0.5 tsp ground cumin
• 0.5 tsp kosher salt
• cilantro – chopped (for serving)
• tortilla chips – for serving

Instructions

1. Prepare all vegetables and cheeses as described in the ingredient list; have everything measured and ready.
2. Melt the unsalted butter in a medium saucepan over medium heat until foamy, about 1 minute.
3. Add the yellow onion and jalapeño; cook, stirring, until tender and translucent, 4–6 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the Roma tomatoes and canned diced green chiles; cook until most of the moisture has evaporated and the mixture looks thick and jammy, 3–4 minutes.
6. Pour in the evaporated milk (use 1 cup and reserve the rest for thinning if needed) and bring just to a bare simmer; do not boil.
7. Reduce heat to low. Add the American cheese a handful at a time, stirring constantly and letting each addition fully melt before adding more, 3–5 minutes total.
8. Stir in the Monterey Jack cheese until completely melted and the sauce is smooth and silky, 1–2 minutes.
9. Season with the ground cumin and kosher salt; if needed, thin the sauce with a splash of the reserved milk to a dip-able consistency. Keep warm over low heat, stirring occasionally.
10. Transfer to a warm serving bowl. Top with cilantro and serve hot with tortilla chips.