• 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


  1. 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.
  2. Add in the chiles, jalapeños and a pinch of salt and stir to combine. Taste for seasoning and keep warm until needed.
  3. When ready to serve, top with the chopped tomatoes, sliced green onions and cilantro. Serve with chips for dipping.