• One 7 oz package of Cady Creek Farms Pepper Jack cheese, shredded
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1/2 cup onion diced
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or more to taste
• 2 cloves garlic, minced
• One 12-ounce can evaporated milk
• Chopped cilantro, for serving
• Tortilla chips, for serving

Toss the shredded cheese with the cornstarch; set aside.

Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.

Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.

A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution—it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).

Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.