Step 1

In a small bowl, add the shredded Pepper Jack cheese and sprinkle the cornstarch over the top. Gently mix to coat, then set aside.

Step 2

In a food processor, with the grater attachment on, grate the onion, red pepper, jalapeno and garlic (Note: if you don't have a food processor, you can dice them with a knife).

Step 3

In a saucepan, melt the butter and add the onion and vegetable mixture.  Saute, stirring occasionally, until the onions are soft but not brown.

Step 4

Add the evaporated milk, cream, green chilies, garlic powder, onion powder, cumin, salt, red pepper flakes and the reserved shredded cheese.  Mix together, then simmer on low and stir until the cheese is melted and smooth.

Step 5

Transfer the warm queso to a serving bowl and serve with fresh veggies or tortilla chips. Enjoy!