12 oz evaporated milk
1 tbsp cornstarch
3/4 lb white American cheese; diced, small squares
4 oz mozzarella cheese; or fontina, shredded
2 tbsp green chiles; canned, chopped
1 tsp cumin; or chili powder
1/2 tsp ground nutmeg; optional
1 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper

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

2. Once simmering, when it starts bubbling up the sides it's ready, reduce heat to low immediately.

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.

4. Once done with the white American, add in the shredded 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.

5. Once all the cheese is melted, stir in the chiles, nutmeg, red pepper, salt and pepper.

6. If you want the queso to be browned, 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.

Serve with tortilla chips and enjoy. Top with cilantro and tomatoes if desired.

Notes:
Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy

Some people don't like the extra spice from the cumin and nutmeg. Add a smidgen at a time and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely!