The best queso dip, ever.

½ lb block of sharp cheddar cheese, shred with a cheese grader, 2.5-3 cups

1 tablespoon of cornstarch

1 tablespoon of butter

2 minced garlic cloves

1 bunch green onion

1 teaspoon kosher salt

¼ teaspoon ground chipotle

½ teaspoon cumin

1 can f(4 oz) fire roasted chilies

½ cup diced seeded roma tomatoes

1 can evaporated milk (12 oz)

¼ cup finely chopped cilantro

Musket Powder (Red or Black Label)

Cayenne pepper (if not using Musket Powder Red Label)

Grade cheese into bowl - do not buy graded cheese, just do it. Grade and mix in cornstarch, set aside

In a saucepan, melt butter at medium heat, add garlic, onions, chipotle, salt, cumin, stir on medium for a few minutes. Add half can of fire roasted chilies and the full can of tomatoes. Stir for a few minutes. Add one can of evaporated milk. Bring mixture to a very slight boil, then add cheese/corn starch mixture. Once cheese is melted, turn off heat. Stir in chopped cilantro, pour into serving dish and dust liberally with Musket Powder.