Queso

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 1/2 cup stemmed, seeded, and chopped jalapeno chiles (about 3 medium)
• 1 tablespoon minced garlic (about 3 medium cloves)
• 3 cups whole milk
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 (14.5-ounce) can tomatoes with green chiles
• 1/2 pound Monterey Jack cheese, shredded
• 2 1/2 pounds Velveeta, cut in 1-inch slices
• 6 ounces baby spinach, coarsely chopped
• Tortilla chips, for dipping

1. In a large heavy stockpot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
2. Decrease the heat to low; stir in the milk, cumin, paprika, and cayenne.
3. Once the milk is warm, add the tomatoes, Monterey Jack, and Velveeta and stir until the mixture is smooth and creamy.
4. Stir in the spinach and cook a few minutes more.
5. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
6. For a heartier queso, remove the casing from 1/2 pound of Mexican chorizo (seasoned pork sausage), saute until browned, drain off the fat, and stir into the cheese mixture.
7. For a hotter queso, saute 4 seeded and minced serrano chiles along with the onion and jalapenos and continue as directed above.
8. The queso, minus the spinach, can be made a day in advance and refrigerated.
9. Reheat slowly over low heat, stirring constantly until it is smooth.
10. Do not overcook; the mixture will separate if overheated.
11. Stir in the spinach and serve.
12. Rotel diced tomatoes with green chiles are the traditional choice for queso; Ive also used Muir Glens fire-roasted diced tomatoes with green chiles.

vegetable oil, yellow onion, jalapeno chiles, garlic, milk, ground cumin, paprika, cayenne pepper, tomatoes, cheese, velveeta, baby spinach, tortilla chips

Taken from www.epicurious.com/recipes/food/views/queso-382641 (may not work)