Queso dip

Grate the cheese yourself and toss it with the tablespoon of cornstarch.

Melt the butter over medium high heat and add the minced garlic and sliced green onions with a big pinch of salt, the ground chipotle and the cumin.

Cook stirring on medium high just two minutes, only to take off the raw edge, without browning anything.

Add the fire roasted chilies and the diced seeded tomatoes and cook about two minutes.

Stir in the can of evaporated milk and bring to a boil.

Stir, add the starched cheese and stir until melted; turn the heat off the moment it melts, because a boiled cheese sauce goes grainy and separates.

Stir in the chopped cilantro, then taste on a salted chip rather than a spoon and adjust the salt and cayenne.

Serve with corn chips, topped with more diced tomato, a scattering of green onion and a shake of cayenne.