Nacho Cheese Sauce (homemade Queso Dip)
Place shredded cheddar and Monterey Jack cheese in bowl and toss with the cornstarch (shred your own don’t use pre-shredded)
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Heat oil or butter in medium sauce pan then add the shallot, garlic and jalepeno
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Cook until shallot is tender & translucent then stir in the chopped tomato and cook for another minute until it’s starts to break down
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Stir in the cheese blend, and evaporated milk
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Along with the spices and green chilies
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Stir and season - allow to cook until all cheese is melted and mixture is starting to thicken
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The sauce will thicken as it cools - add more milk if needed to thin out later
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Perfect for dipping chips into it or soft pretzels
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Also perfect over your sheetpan nachos
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Recipe is linked
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