Step 1

Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.

Step 2

Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Step 3

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Step 4

Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.

Step 5

Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see note)

Step 6

If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)

Step 7

Top with cilantro, tomatoes, and more jalapenos if desired.

Step 8

Serve with tortilla chips and enjoy!