Chef John's Queso Dip
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
sharp white Cheddar cheese
½
pound
cornstarch
1
tablespoon
butter
1
tablespoon
garlic cloves, minced
2
scallions, thinly sliced, dark green parts set aside
1
bunch
kosher salt, plus more to taste
1
teaspoon
ground dried chipotle pepper
¼
teaspoon
ground cumin
½
teaspoon
fire-roasted diced green chiles
1
(4 ounce) can
seeded and diced Roma tomatoes
½
cup
evaporated milk
1
(12 ounce) can
finely chopped cilantro
¼
cup
cayenne pepper, or to taste (Optional)
1
pinch
diced Roma tomato
1
tablespoon
 Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
  Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
  Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
