Chili Crunch Queso

Ingredients

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

Directions

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.

Inspired by Jet Tila

Nicole McLaughlin