3cupsshredded cheddar cheesemild or medium (depending on preference)
1 1/2cupsevaporated milk
1 10ouncecan diced tomatoes with chiliesmild
1/2teaspoonsaltadd more if needed
In a large skillet, melt butter and add shallot, jalapeno, salt, and black pepper. Cook over medium-low heat for about 3-5 minutes until the onions become translucent. Add garlic and cook for an additional 30-45 seconds.
Add 3/4 cup of the evaporated milk and cream cheese pieces to skillet. Gently stir until the mixture is well combined. Add half of the shredded cheese. Stir until melted through. Add the remaining half and repeat process. Add remaining evaporated milk to skillet and cook for an additional 2 minutes.
Stir in diced tomatoes with chilies and turn off the heat. Taste for salt content and add more if needed.
Transfer queso dip to a serving bowl and top with diced tomatoes, pepper, or garnish of choice. Serve with bread or corn chips.