QUESO MEXICAN RECIPES

Steps:

• Melt butter in a medium-sized pot over medium heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté for about 30 seconds until fragrant.
• Add the tomatoes in with juices with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.

Steps:

• Melt butter in a medium saucepan over medium-low. Add onion and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add green chiles and garlic. Cook, stirring occasionally, 30 seconds.
• Whisk together milk, 1 cup water, and cornstarch in a bowl until well combined. Add to chile mixture in saucepan. Bring to a simmer over medium-low, stirring constantly. Continue cooking, stirring constantly, until mixture thickens, 5 to 7 minutes. Add cheese; reduce heat to low, and cook, stirring occasionally, until cheese is melted, about 2 minutes. Stir in cilantro, cumin, salt, and cayenne. (Add additional seasoning, if desired.)
• Transfer queso to a serving bowl, small slow cooker, or chafing dish set over a flame. Sprinkle with cilantro. Serve queso warm with tortilla chips, guacamole, and pico de gallo.