Tortilla Chips with Queso Dip

Ingredients

• 1 lb Processed Cheese (Such as Velveeta, cut into 1-inch cubes)
• 10 oz Diced Tomatoes and Green Chiles (One can, such as Ro-Tel, undrained)
• 0.5 cup Whole Milk (Evaporated milk can be used for extra creaminess)
• 0.25 cup Yellow Onion (Finely chopped)
• 1 tbsp Unsalted Butter
• 1 tsp Ground Cumin
• 0.5 tsp Garlic Powder
• 0.25 tsp Salt (Adjust to taste, as cheese is salty)
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Cilantro (Chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Melt the butter in a medium saucepan or pot over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
2. 2

   Build the Cheese Sauce

   • Reduce the heat to low. This is crucial to prevent the cheese from separating.
   • Add the cubed processed cheese and milk to the saucepan.
   • Stir frequently and gently until the cheese is completely melted and the mixture is smooth and creamy. This should take about 5-7 minutes. Do not allow the mixture to boil.
3. 3

   Add Flavor

   • Once the cheese is fully melted, stir in the entire can of diced tomatoes and green chiles (with liquid).
   • Add the ground cumin, garlic powder, salt, and black pepper. Stir until all ingredients are well combined.
4. 4

   Simmer and Serve