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Toss cheese with cornstarch. Cook veggies 2 min in butter. Add evaporated milk. Heat do not boil. Add cheese. Heat till melted. Do not boil.
Ingredients
  • ½ pound sharp cheddar cheese, shredded (about 2 ½ to 3 cups)
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 minced garlic cloves
  • 1 bunch green onion, light parts only, sliced (save green tops for garnish)
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground chipotle
  • ½ teaspoon 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
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