Corn Chips with Green Chile Queso Dip

Ingredients

• 16 oz Velveeta Cheese (cut into 1-inch cubes)
• 8 oz Monterey Jack Cheese (freshly shredded from a block)
• 2 tbsp Unsalted Butter
• 1 small Yellow Onion (finely chopped)
• 2 clove Garlic (minced)
• 10 oz Diced Tomatoes and Green Chiles (undrained (e.g., Rotel))
• 4 oz Diced Green Chiles (mild, undrained)
• 5 fl oz Evaporated Milk (one small can)
• 1 tsp Ground Cumin
• 0.5 tsp Kosher Salt (adjust to taste)
• 0.25 cup Cilantro (freshly chopped, plus more for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Place a medium saucepan or Dutch oven over medium heat. Add the butter and allow it to melt and shimmer.
   • Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
2. 2

   Combine Liquids and Chiles

   • Pour the evaporated milk into the saucepan. Add the entire can of diced tomatoes and green chiles (undrained) and the can of diced green chiles (undrained).
   • Sprinkle in the ground cumin and kosher salt. Stir everything together to combine.
   • Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low.
3. 3

   Melt the Cheeses

   • Add the cubed Velveeta cheese to the saucepan. Stir constantly with a spatula or wooden spoon as it begins to melt.
   • Once the Velveeta is about halfway melted, add the shredded Monterey Jack cheese in handfuls, stirring continuously to incorporate.