Mexican Cheese Sauce

I was looking for a Mexican vegetable to go with the carnitas, and I have a lot of cheddar, so I decided to make a Mexican cheese sauce to top broccoli. Mom helped me make this!

Ingredients:

• 240 g Cheddar cheese, freshly shredded (about 2 cups)
• 1 tablespoon cornstarch
• 1 tablespoon  butter
• 1/4 cup Vidalia onion, very finely chopped 
• 12 oz evaporated milk
• 1 small tomato, finely diced (about 3/4 cup)
• 1/2 tsp each onion powder, garlic powder, cumin
• 4 oz chopped green chili  (or 1 small seeded Jalapeno)
• 1/4 cup  cilantro, finely chopped

Instructions:

1. Toss cheese and corn starch in a bowl to coat.
2. Melt butter over medium heat in a large saucepan.
3. Add onion, and cook for 3 minutes or until onion is softened.
4. Add tomato and cook for 2 minutes or so.
5. Add evaporated milk, Add cheese in stages, stirring it in to melt it.
6. Add chiles and spices. Taste, and add additional hot sauce if needed.
7. Stir in chopped cilantro.

Carole's Notes:

We liked this! It was cheesy and made the broccoli very Mexican!
This makes a lot - way more than needed for broccoli for 3.


The recipe is lightly adapted from https://www.recipetineats.com/queso-dip-mexican-cheese-dip/