Austin Diner-Style Queso

• 2 tablespoons unsalted butter
• 1/4 cup diced yellow onion
• 4 jalapenos, seeded and finely diced
• 2 cloves garlic, minced
• 2 Anaheim chiles, roasted (see above note), peeled, seeded, and finely diced
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1 cup water
• 1 pound white or yellow American cheese, shredded
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher salt
• Guacamole (for topping)
• Pico de Gallo (for topping)
• Tortilla chips (for serving)

1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and Ananheims (see above note) and cook for 30 seconds longer.
2. Whisk together the cornstarch, milk, and water until well combined, then pour into the pan. Bring to a simmer, stirring constantly, and cook for a couple of minutes until the mixture begins to thicken. Add the cheese, turn down the heat to low, and cook, stirring, until the cheese has melted. Stir in the cilantro, cumin, cayenne, and salt, then taste and adjust the seasonings, if you like.
3. Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Spoon guacamole and pico de gallo into the center of the queso. Serve warm with tortilla chips.

unsalted butter, yellow onion, jalapeufos, garlic, anaheim chiles, cornstarch, milk, water, white, fresh cilantro, ground cumin, cayenne, kosher salt, tortilla chips

Taken from food52.com/recipes/73529-austin-diner-style-queso (may not work)