Ingredients:
- 3 cups freshly shredded cheese (make sure you fresh shred it–it makes a huge difference) *I like to use 2 cups Pepper Jack, 1 cup cheddar
- 1 tbsp cornstarch
- 1/4 finely chopped red onion
- 1 can evaporated milk (not low fat)
- 1 can diced tomatoes with chiles
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2-3 tbsp milk if needed to thin out the queso
Directions:
- Shred the 3 cups of cheese, do not use pre-shredded cheese.
- Mix together the cheese and cornstarch.
- In a crockpot, add all the ingredients besides the milk. Stir well.
- Turn the crockpot on low and cook for about 2.5 hours. When ready to serve, mix it well and add milk if too thick.
- Top with jalapeño slices, diced red onion, cilantro, etc. Serve with tortilla chips.