We have all done it.
Reheat leftover queso and drizzle over apan of nachosor a bowl of chili.
can chopped green chiles (undrained)
2small garlic cloves, minced (2 tsp.)
Add onion and jalapenos.
Cook, stirring occasionally, until softened, about 5 minutes.
Add green chiles and garlic.
Cook, stirring occasionally, 30 seconds.
Whisk together milk, 1 cup water, and cornstarch in a bowl until well combined.
Add to chile mixture in saucepan.
Bring to a simmer over medium-low, stirring constantly.
Continue cooking, stirring constantly, until mixture thickens, 5 to 7 minutes.
Stir in cilantro, cumin, salt, and cayenne.
(Add additional seasoning, if desired.)
Transfer queso to a serving bowl, small slow cooker, or chafing dish set over a flame.
Serve queso warm with tortilla chips, guacamole, and pico de gallo.
