2 to 3tablespoonsheavy creamor milk to adjust the thickness
INSTRUCTIONS
Melt the butter in a saucepan over medium heat.
Add the white parts of the green onions. Sauté for 3 to 5 minutes until they are tender.
Add the minced garlic and sauté for 3 minutes.
Add the cornstarch to the sautéed vegetables. Stir to coat.
Add the evaporated milk and bring the mixture to a boil.
Add the shredded cheese and melt it into the mixture.
Add the spices and the green chilis. Stir to combine.
Add the heavy cream to adjust the thickness of the sauce, if needed.
Serve with warm tortilla chips.
RECIPE TIPS
Slice the green onions and divide the whites and the greens. Sauté the whites in the butter and stir in the green parts in the end. You can also use one-half of a white onion diced if you don't have green onions.
Pre shredded cheese contains ingredients that don't melt as well. It's best to use a block of cheese and shred it. The results will be creamier.
Do not drain the chilis. The liquid adds flavor and also thins out the cheese sauce. I like canned Hatch chilis, they are spicier.
Adjust the amount of cayenne pepper to make this queso as spicy or milk as you like.