Queso (Mexican Cheese Dip)

Retired and told my wife I was tired of her cooking. Never tell your wife that unless you’re willing to step it up. I did, and discovered cooking is a lot of fun. Now I do much of the cooking, but we often prepare meals together.

½ pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)

1 tablespoon butter

¾ cup green onions, finely chopped

2 large cloves garlic minced

3.5 oz (100 g) diced tomatoes, (Roma, grape or cherry tomatoes)

½ teaspoon each ground cumin and onion powder

½ teaspoon cayenne pepper, (add more to taste if desired)

1 tablespoon cornstarch cornflour

13 oz (375 g) evaporated milk, (full fat)

4 oz 120 g fire roasted green chiles, (or jalapeños)

¼ cup fresh cilantro, finely chopped

Directions at cafedelites.com

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