½cupRotel tomatoes with green chiles(medium or mild)
¾poundsharp cheddar cheese (shredded)
Instructions
Whisk together the evaporated milk, cumin, paprika, onion powder, garlic salt, and Rotel tomatoes in a sauce pan over medium heat using a silicone whisk or wooden spoon.
Stir the evaporated milk mixture occasionally until it starts to bubble.
Add the shredded cheddar cheese. Stir the queso continually for 3-4 minutes, or until it thickens.
Transfer the queso to a serving bowl and enjoy!
Notes
You can make this queso as thin or thick as you’d like! For a thicker queso you can either cook it longer or add an extra cup of shredded cheese. For a thinner queso you can use 1/2 pound of cheese instead of 3/4 pound.
You can control how much spice goes into this queso with your Rotel tomatoes. Keep it milder by using mild Rotel or you can use hot Rotel tomatoes to up the heat level. You can also add a teaspoon of chipotle chili powder or Tabasco sauce.
We like to shred a block of cheese instead of using bagged cheese. Pre shredded cheese has starches added to prevent it from clumping together. Freshly shredded cheese will melt better and give your recipe a better result.