For the queso:
- 2 cups half-and-half, divided
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups (8 ounces) shredded sharp cheddar cheese (preferably freshly grated)
- 1 ½ cups shredded queso quesadilla cheese or Monterey jack cheese
- 4-ounce can diced green chilies
- Salt and freshly ground black pepper
- Chopped fresh cilantro, optional
- Chopped green onions, optional
- Diced tomato, optional
For serving (optional):
• Tortilla chips, bagel chips or plantain chips
• Vegetables, such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes
• Bread, soft pretzel bites, tortillas
Instructions:
1. In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.
2. Pour the remaining 1 ¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder and garlic powder. Set the pan over medium heat and bring to a simmer.
3. Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan. Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.
4. Fold in both cheeses, one handful at a time, and stir until the cheese melts. Fold in the green chilies.
5. Remove the pan from the heat and season to taste with salt and pepper.
6. Transfer to a serving dish, top with cilantro, green onions and tomato (if using) and serve with desired dippers.
