Tex-Mex Queso with Jalapeño and Tomato

What you need

• 1 tbsp vegetable oil
• 1/2 small onion, finely diced
• 2 jalapeños, seeded and finely diced
• 2 cloves garlic, finely chopped
• 1/2 tsp ground cumin
• 280 g (10 oz) canned diced tomatoes with green chiles, drained
• 200 ml (3/4 cup) whole milk, plus more to loosen
• 450 g (1 lb) American cheese, from the deli, cubed
• tortilla chips, for serving

Method

Restated from the original video

1. 1

   Warm the oil in a saucepan over medium heat. Add the onion and jalapeños and cook until soft, 3-4 min.

2. 2

   Stir in the garlic and cumin and cook for 30 seconds until fragrant.

3. 3

   Add the tomatoes and let them bubble for 1-2 min to drive off some liquid.

4. 4

   Pour in the milk and lower the heat to medium-low. Heat until steaming but not boiling.

5. 5

   Add the cheese a handful at a time, stirring after each addition until it melts, 4-5 min in all. Keep the heat low so the dip stays smooth.

6. 6

   If the queso is too thick, stir in more milk a spoonful at a time.

7. 7

   Serve warm with tortilla chips. It thickens as it cools, so keep it over very low heat or rewarm gently.

Imported from sousec.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.