Step 1

Add the butter to a medium saucepan and heat over medium heat.

Step 2

Once the butter is melted and hot, add the garlic and sauté 20 seconds to 1 minute or until fragrant. Do not brown.

Step 3

Add the diced tomatoes, green chiles, onion powder, cumin, cayenne, and garlic powder to the saucepan. Mix well and cook until the tomatoes are softened, about 2 minutes.

Step 4

Once the tomatoes are soft, stir in the cornstarch and then whisk in the evaporated milk. Bring to a boil, whisking occasionally.

Step 5

When the milk has come to a boil and has slightly thickened, turn off the heat. Add the cheese and whisk until smooth. Stir in the fresh cilantro and season with salt, to taste.

Step 6

Serve immediately with gluten-free tortilla chips.