serves 15 – 20
10 ounces evaporated milk
8 ounces sharp white Cheddar cheese, shredded
1 pound white American cheese, cut into 1/2-inch cubes
4 ounces diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons chili crisp with oil
Heat milk in a saucepan until just simmering. Reduce heat slightly, and gradually add in Cheddar and American cheeses, stirring constantly until melted.
Stir in chiles, cumin, garlic powder, and salt until well combined. Remove from heat.
Top with chili crunch and gently swirl it into the top of the queso. Serve immediately or keep warm until ready to serve with tortilla chips.
Nutrition Facts (per serving)
199 Calories
14g Fat
7g Carbs
11g Protein