2bundles of green onionswhite and light green sections, sliced
2small Roma tomatoesseeded and diced
2clovesgarlicminced
4ouncescanned green chiles
1 to 3tablespoonsjarred jalapenoschopped
1/2teaspooncumin
1/2teaspoonchili powder
1teaspoonsalt
12ouncesevaporated milk
1tablespooncornstarch
6ounceswhite American cheesechopped into small pieces
6ounceswhite cheddarfreshly shredded
Instructions
In a medium-sized saucepan, melt butter over medium heat.
Sauté the green onions and tomatoes until slightly softened, about 3 minutes. Add in the garlic and sauté for another 30 seconds.
Add the chiles and jalapenos and sauté for 1 minute.
Stir in the cumin, chili powder, and salt.
Pour in the evaporated milk and stir in the cornstarch. Cook over medium until it begins to bubble. Simmer for 1 minute until thickened.
Stir in the American cheese until melted and well combined.
Remove the pan from the heat and stir in the cheddar cheese until melted and well incorporated.
Serve warm.
Notes
Cheddar works really well in this recipe but you could also use Monterey jack or pepper jack for a bit more heat.
The dip will thicken as it cools. You'll want to keep the dip warm either by keeping it on the stove over low heat or in a slow cooker on low.
You can also heat a cast iron pan in the oven and then serve the dip in the cast iron. Just be sure to wrap a towel around the handle so that no one burns themselves.