Tex-Mex Chili Con Queso

In a cast-iron skillet or a heavy pot, heat oil over medium-high and sauté onion and jalapeño (if using fresh) with cumin, garlic powder, salt and cornstarch for 2–3 minutes, until onion is translucent.

Add broth and cook for 3–4 minutes. Stir constantly, allowing the sauce to thicken.

Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3–5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.

Serve hot with tortilla chips.

Notes: If using canned jalapeño peppers, add them with the cheese and tomatoes in the final step. Start with 1 tablespoon and adjust the taste by adding more if desired.