Another fun sheltering snack idea. Well, actually this turned into a dinner. Turns out that queso on leftovers is a great idea. To make this really delicious, it's best to grate cheese yourself. I did not have cilantro or the diced chiles, so it has a mellow flavor which again, goes well with just about anything in addition to a tortilla chip.
Ingredients:
½ lb sharp white cheddar (or ¼ lb Monterey jack, ¼ lb sharp white cheddar)
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves minced
3-4 scallions, white and light green end thinly sliced
3/4 teaspoon kosher salt
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 4-ounce can of fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 12-ounce can of evaporated milk
¼ cup chopped cilantro (optional)
1 tablespoon of diced Roma tomato (for garnish)
Preparation:
Grate cheese in a large mixing bowl. Add cornstarch and toss together to coat the cheese.
On medium heat, melt butter in a saucepan. Add garlic, scallions, salt chipotle, and cumin. Cook and stir for about 2 minutes. Add green onions and the tomatoes (1/2 cup). Continue to stir and cook for 2 more minutes. Do not brown or caramelize. Add in evaporated milk and bring to a boil. Add the cheese mixture and just as starts to melt, remove from heat.
Add cilantro and more seasoning to taste. You might want more salt. Place in serving dish and garnish with remaining tomatoes and sliced green onions. Serve with tortilla chips.
Adapted from: All Recipes/Chef John
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