Queso Sauce

340 g evaporated milk
1 tbsp cornflour
340 g white cheese, finely chopped
110 g mozzarella cheese, shredded
2 tbsp jalapenos chopped, or chopped green chilles
1 tsp chilli powder
½ tsp SIDS CRAZY SALT
1 tsp red pepper flakes
½ tsp SIDS SALT & PEPPER
chopped coriander, tomatoes, and jalapenos for garnish

Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornflour and whisk to combine.
Once simmering, (bring to JUST before boil…when it starts bubbling up the sides it’s ready) reduce heat to low immediately.
Immediately stir in the cheese in batches, starting with the white cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don’t stop stirring, you have to whisk the entire time while adding cheese.
Once done with the white cheese, add in the shredded mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
Once all the cheese is melted, stir in the jalapenos, chili powder, SIDS CRAZY SALT, red pepper, and SIDS SALT & PEPPER.
If you want the queso to be browned like in the pictures, pour the queso into a small nonstick frypan and place in the oven. Broil for 3-4 minutes until cheese begins to bubble and brown. (optional)
Top with coriander, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy.