Ingredients
½ lb sharp white cheddar cheese
1 Tbsp cornstarch
1 Tbsp butter
2 garlic cloves, minced
1 bunch green onions, light parts only, sliced (save green tops for garnish)
1 tsp kosher salt, plus more to taste
¼ tsp ground chipotle
½ tsp cumin
1 can (4 oz) fire-roasted diced green chilies
½ cup diced seeded roma tomatoes
1 can (12 oz) evaporated milk
¼ cup finely chopped cilantro
pinch of cayenne
Directions
Grate cheese into a large mixing bowl and add cornstarch. Toss to combine then set aside.
Melt butter over medium-high heat in a large saucepan. Add garlic, green onions, salt, chipotle, and cumin. Stir together and cook for two minutes. Add chilies and tomatoes, stir to combine and cook for two minutes. Add evaporated milk, stir then bring to a boil. Stir in cheese and once melted, immediately remove from heat.
Add cilantro and stir to combine. Taste for seasoning (use a chip to gauge for salt) and adjust as needed. Transfer to serving bowl then garnish with additional tomatoes, green onions, and cayenne.