Tex-Mex Chili Con Queso

• 1 Tablespoon Canola Oil
• 1/2 cups Finely Chopped Sweet Onion
• 1 Jalapeno, Finely Chopped (or Canned, See Note)
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Salt
• 2 Tablespoons Cornstarch
• 1 cup Chicken Broth
• 8 American Cheese Singles, Cut Up
• 1 cup Chopped Tomatoes

1. In a cast-iron skillet or a heavy pot, heat oil over medium-high and saute onion and jalapeno (if using fresh) with cumin, garlic powder, salt and cornstarch for 23 minutes, until onion is translucent.
2. Add broth and cook for 34 minutes.
3. Stir constantly, allowing the sauce to thicken.
4. Add the cheese and tomatoes.
5. Carefully simmer the queso over low heat for 35 minutes.
6. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
7. Serve hot with tortilla chips.
8. Notes: If using canned jalapeno peppers, add them with the cheese and tomatoes in the final step.
9. Start with 1 tablespoon and adjust the taste by adding more if desired.

canola oil, sweet onion, ground cumin, garlic, salt, cornstarch, chicken broth, singles, tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tex-mex-chili-con-queso/ (may not work)