Tex-Mex Chili Con Queso
1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1 jalapeño, finely chopped (you can use canned diced jalapeño peppers if you prefer; just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
8 American cheese singles, cut up
1 cup chopped tomatoes
In a cast-iron skillet or a heavy pot, heat the oil over medium-high and sauté the onion and jalapeño (if using fresh) with cumin, garlic powder, salt and cornstarch for 2 to 3 minutes, until the onion is translucent.
Add the broth and cook for 3 to 4 minutes. Stir constantly, allowing the sauce to thicken.
Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 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 at step 3. Start with 1 tablespoon and adjust the taste by adding more if desired.