Chile Con Queso With Fresh Tortilla Chips

• 2 teaspoons cumin seeds
• 2/3 cup whole milk
• 1 pound white American cheese, grated
• 4 ounces pepperjack cheese, grated
• 1/2 white onion, minced
• 1 small can of green chiles
• 2 jalepenos, minced, seeds and ribs optional
• 1-2 Roma tomatoes, small dice
• 3 large cloves garlic, minced
• Salt and ground black pepper, to taste
• 1 package 6-inch corn tortillas, cut into triangles
• Vegetable oil, for frying

1. In a small skillet over medium heat, toast the cumin seeds until fragrant, taking care not to burn. Grind the cumin to a fine powder in a food processor or mortar and pestle.
2. In a 2-quart saucepan, heat the milk to a low simmer. Add the cheese a handful at a time, whisking to melt between additions.
3. Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
4. Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
5. While the queso is mingling, fill another sauce pot with 4 inches of vegetable oil. Heat to 350u0b0 F. Drop the tortilla triangles in, one handful at a time, until crisp and golden. Remove with heat-safe slotted spoon to a towel-lined plate to drain. Sprinkle each batch of chips with coarse salt as soon as they hit the plate. Move the fry oil to a safe place and cover with foil to cool.
6. Enjoy!

cumin seeds, milk, cheese, pepperjack cheese, white onion, green chiles, jalepeufos, tomatoes, garlic, salt, corn tortillas, vegetable oil

Taken from food52.com/recipes/37424-chile-con-queso-with-fresh-tortilla-chips (may not work)