QUESO DIP

2 tablespoons butter

1 small onion, chopped fine

2 jalapeño peppers, seeded and minced

2 large garlic cloves, peeled and minced

½ teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon cumin

1, 4.5-ounce can diced green chiles

1, 12-ounce can evaporated milk

1 tablespoon corn starch

1 cup grape tomatoes, chopped into small pieces

8-ounces cheddar cheese, shredded

8-ounces American cheese, sliced

¼ cup scallions, chopped (plus more for garnish)

¼ cup cilantro leaves, chopped

Tortilla chips

Melt the butter in a large deep skillet.  Add the onions, jalapeños, and garlic to the pan and cook until soft and fragrant, about 2-3 minutes.  Add the Cajun spice, cumin, and green chilis to the pan and stir to coat.  Add half of the evaporated milk to the pan.

To the other half of the evaporated milk (still in the can) add the corn starch and whisk to dissolve.  Add it to the pan and stir, cooking over medium high heat until it comes to a low boil and begins to thicken slightly.  Add the tomatoes and cheddar cheese, stirring to melt cheese.  Tear the American cheese into pieces and add to the pan, continuing to stir to melt.  Turn off the heat and stir in the scallions and cilantro leaves.

Serve, hot, in a bowl(s) with tortilla chips for dipping.  The queso will thicken as it cools, so add a little milk if you desire a thinner consistency.

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