Name: Green Chile and Jalapeño Queso with Chopped Tomatoes and Cilantro
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: 12-ounce can evaporated milk; 2 teaspoons cornstarch; 2 cups shredded queso quesadilla or Monterey Jack cheese; 1 cup shredded mozzarella; 1 cup shredded white cheddar cheese; 7-ounce can diced mild green chiles, drained; 1/4 cup diced pickled jalapeños; Pinch of kosher salt; 2 campari tomatoes on-the-vine, 1/4-inch dice; 2 green onions, thinly sliced on a bias; Cilantro leaves, for garnish; Blue corn tortilla chip strips, for serving

Gorton's Seafood

US_Gorton's Seafood_2020-2021

2 cups shredded queso quesadilla or Monterey Jack cheese

7-ounce can diced mild green chiles, drained

2 campari tomatoes on-the-vine, 1/4-inch dice

Blue corn tortilla chip strips, for serving

Add the evaporated milk to a 9-inch cast iron and bring up to a simmer over medium low. Turn the heat to low, whisk in the cornstarch then add in the cheeses, 1 cup at a time, whisking constantly.

Add in the chiles, jalapeños and a pinch of salt and stir to combine. Taste for seasoning and keep warm until needed.

When ready to serve, top with the chopped tomatoes, sliced green onions and cilantro. Serve with chips for dipping.

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