Jalapeño Queso Dip

Dice half of a red onion.

De-seed and finely dice two jalapeños. Combine with the diced onion in a bowl.

Mince three cloves of garlic and place them in a separate, small bowl.

Shred the cheddar cheese and set aside.

In a medium saucepan over medium heat, melt the butter.

Add the diced onion and jalapeños to the melted butter. Sauté for 3-4 minutes, until the onions become translucent.

Add the minced garlic to the saucepan and cook for another 30-60 seconds until fragrant.

Stir in the smoked paprika, chipotle powder, cayenne pepper, cumin, salt, and black pepper.

Sprinkle the cornstarch over the mixture and stir to combine. This will act as a thickening agent.

Reduce the heat to medium-low. Slowly pour in the jalapeño evaporated milk while whisking continuously until smooth.

Turn the heat down to low. Gradually add the shredded cheddar cheese in small batches, whisking constantly. Allow each batch to melt completely before adding the next to ensure a smooth consistency.

Once all the cheese is melted and the queso is smooth, remove from heat.

Pour the queso into a serving bowl. Garnish with fresh chopped cilantro.

Serve immediately with tortilla chips.