1/2 pound aged Springside Cheddar cheese, cubed
1/2 pound Krakow®
1 tablespoon butter
3/4 cup green onions, finely chopped
2 large cloves garlic minced
3.5 oz diced tomatoes, (Roma, grape or cherry tomatoes)
1/2 teaspoon each ground cumin and onion powder
1/2 teaspoon cayenne pepper, (add more to taste if desired)
1 tablespoon cornstarch
13 oz evaporated milk, (full fat)
4 oz fire-roasted green chiles, (or jalapeños)
1/4 cup fresh cilantro, finely chopped
Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.
Serve warm with corn chips, tortillas or crusty bread
Tip: Queso thickens when cooled.