Step 1

Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.

Step 2

Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.

Step 3

Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.

Step 4

Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.

Step 5

Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.