Chef John's Queso Dip

Ingredients

• 0.5 pounds sharp white Cheddar cheese
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 garlics cloves , minced
• 1 bunch scallions , thinly sliced, dark green parts set aside
• 1 teaspoon kosher salt , plus more to taste
• 0.25 teaspoons ground dried chipotle pepper
• 0.5 teaspoons ground cumin
• 1 can fire-roasted diced green chiles , 4 ounce
• 0.5 cups seeded and diced Roma tomatoes
• 1 can evaporated milk , 12 ounce
• 0.25 cups finely chopped cilantro
• 1 pinch cayenne pepper , Optional
• 1 tablespoon diced Roma tomato

Instructions

1. 1

   Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.

2. 2

   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.

3. 3

   Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.