Ingredients
12
12 servings
- •0.5 pound sharp white Cheddar cheese
- •1 tablespoon cornstarch
- •1 tablespoon butter
- •2 garlic cloves, minced
- •1 bunch scallions, thinly sliced, dark green parts set aside
- •1 teaspoon kosher salt, plus more to taste
- •0.25 teaspoon ground dried chipotle pepper
- •0.5 teaspoon ground cumin
- •1 (4 ounce) can fire-roasted diced green chiles
- •0.5 cup seeded and diced Roma tomatoes
- •1 (12 ounce) can evaporated milk
- •0.25 cup finely chopped cilantro
- •1 pinch cayenne pepper, or to taste
- •1 tablespoon diced Roma tomato
Instructions
- Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
- Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
- Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
Nutritional Facts
Per 12 servings
- Calories: 136
- Carbohydrate: 6g
- Fat: 10g
- Fiber: 1g
- Protein: 7g
- Sugar: 4g
Related Recipes
Baked Cowboy Dip
Baked Queso Dip with Ground Beef
Chef John's Patatas Bravas
Chef John's Stuffed Peppers
Chef John's Cincinnati-Style Chili
John's Chili
Best Damn Chili
Cajun Shrimp Pasta
Pressure Cooker Beef Chili
Chuck's Come On Ice Cream (or Night of the Red Death) Chili
Chef John's Shakshuka
