Ingredients
½lbfresh cheddar cheese,smoked, sharp or American cheddar, shredded
1tbspbutter
¾cupgreen onions,finely chopped
2large cloves garlic,minced
3½ozdiced tomatoes,Roma, grape or cherry tomatoes
½tspeach ground cumin and onion powder
½tspcayenne pepper,add more to taste if desired
1tbspcornstarch
13ozevaporated milk,full fat
4ozfire roasted green chiles,or jalapeños
¼cupfresh cilantro,finely chopped
Preparation
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.
