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Queso Blanco

Makes 6–8 servings, takes 30 minutes

• 1 Tbsp Butter
• ¼ cup Yellow Onion, diced
• 2 Tbsp Cornstarch
• 1 cup Whole Milk
• 1 cup Water
• 8 oz White American Cheese, shredded
• 4 oz Monterey Jack Cheese, shredded
• 4 oz White Cheddar Cheese, shredded
• ½ tsp Ground Cumin
• ¼ tsp Cayenne Powder
• 4 Anaheim Chiles; roasted, peeled, seeded, finely diced
• 2–4 Jalapeños; roasted, peeled, seeded, finely diced
• ½ tsp Salt

1. In a medium saucepan, melt the butter over medium-low heat.
2. Add the onion and cook, stirring occasionally until softened (5 minutes).
3. Whisk together the cornstarch, milk, and water until well combined, then pour into the pan.
4. Bring to a simmer, stirring constantly, and cook until it starts to thicken (2 minutes).
5. Add the American cheese, turn down the heat to low, and cook until the cheese is melted.
6. One handful at a time, add the Monterey Jack and Cheddar cheeses, stirring until melted before adding more.
7. When the mixture is smooth, stir in the cumin, cayenne, Anaheim chiles, jalapeños, and salt. Taste and adjust seasonings.