Step 1

Melt a butter in a medium size sauce pan over medium high heat. Once the butter is melted, add in the onion and peppers (poblano and Serrano peppers). Cook for a 2-3 minutes until they are soft. Then add in the garlic, tomato and cumin.

Step 2

Mix together the evaporated milk and cornstarch in a separate bowl until the cornstarch is mixed into the milk. Then pour this mixture into the sauce pan with the vegetables. Bring the mixture to a simmer over medium high heat. Stir and heat until the mixture is thickened.

Step 3

Then remove the pan from the heat and stir in the shredded cheese in small batches until the cheese is melted. Mix until the cheese sauce is smooth.

Step 4

Then stir in the salt. Taste test and add more salt if needed. The cheese sauce will thicken as it sits as well.