Makes about 4 cups
- 8 ounces Chihuahua cheese, grated
- 4 ounces white American cheese, grated
- 2 Tablespoons vegetable oil, divided
- 1 medium yellow onion, finely diced
- 1-2 jalapenos, seeded, ribs removed, and finely diced
- 1 Tablespoon minced canned chipotle chile in adobo sauce
- 2 garlic cloves, finely minced
- 1/8 teaspoon ground cumin
- 1 (4-ounce) can diced green chiles
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 1 (12-ounce) can evaporated 2 % milk
- 2 Tablespoons water
- 1 Tablespoon chopped fresh cilantro (optional, I like it)
- Kosher salt and freshly ground black pepper to taste
- Place the cheese and 1 tablespoon of oil in a blender, set aside. In a medium saucepan over medium-high heat, heat the oil until shimmering. Add the onion and jalapeno and cook until golden brown, about 5 minutes. Stir in the chipotle and garlic and cook until fragrant, about 30 seconds. Stir in the cumin, chiles, and tomatoes and cook until hot, about 2 minutes. Transfer to a serving bowl.
- Add the evaporated milk and water to now-empty pot and bring to a boil. Pour hot milk over cheese in blender. Partially cover blender, place a kitchen towel over the top to avoid splattering of hot mixture, and blend until smooth, about 30 seconds. Pour cheese into serving bowl with tomato mixture and stir. Stir in the cilantro and season to taste with salt and pepper.
- Let sit for 10 minutes to thicken slightly. (To rewarm cooled queso, microwave in 20-second bursts, stirring at each interval, until melted.) Serve with corn tortilla chips. Enjoy!