Step 1

Heat the butter in a large skillet over medium heat.

Step 2

Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.

Step 3

Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.

Step 4

In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated.  Whisk in the water and add to the veggies in the skillet.

Step 5

Stir with a wooden spoon until just starting to thicken.

Step 6

Add in the cheese and stir until completely melted.

Step 7

Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro.  Bring to just a simmer and let cook for a couple of minutes.

Step 8

Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.