A Tex-Mex cheese dip melted with tomatoes and green chiles until smooth and dippable — the queso found on every San Antonio table and Tex-Mex restaurant menu, not a dish found across the border in central Mexico.
Soften the aromatics
Sauté the onion and jalapeño in a saucepan until softened.
5 minAdd the tomatoes
Add the diced tomatoes with green chiles and simmer briefly.
3 minStir in the milk
Lower the heat and stir in the evaporated milk.
Melt in the cheese
Add the grated cheese a handful at a time, stirring until fully melted and smooth.
Serve
Season with salt and serve warm with tortilla chips.
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