In partnership with Gorton's Seafood

Green Chile and Jalapeño Queso with Chopped Tomatoes and Cilantro

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

Chef Megan Mitchell is putting her twist on taco night with a flaky fried fish fajita bar featuring Gorton’s Beer Battered Fish Fillets. Mix up the flavor combos with seared poblanos and onions, smashed avocado, mango salsa and homemade cashew crema.