Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped white onion
- 1 clove garlic minced
- 1 10-ounce can diced tomatoes with green chilis, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 12 ounces evaporated milk
- 8 ounces sharp cheddar cheese freshly grated
- 8 ounces Monterey Jack cheese freshly grated
- Salt to taste
- Fresh cilantro chopped (for garnish)
- Tortilla chips for serving
Instructions
- Melt butter in a medium saucepan over medium heat. Add onions and cook until translucent, about 2-3 minutes.
- Stir in garlic, diced tomatoes with green chilies, cumin, chili powder, and smoked paprika. Cook for another 2 minutes.
- Pour in evaporated milk and bring the mixture to a low simmer, careful not to boil.
- Gradually add the grated cheeses, stirring constantly until melted and smooth. Season with salt to taste.
- Remove from heat. Garnish with chopped cilantro and serve warm with tortilla chips.
