Instructions

• In a medium bowl, toss 8 oz shredded Cheddar cheese with 1 tbsp cornstarch until the cheese is evenly coated.
• Pour 12 oz evaporated milk into a medium nonstick skillet and warm over medium-low heat until the milk is hot and steaming at the edges (do not boil), about 2–3 minutes.
• Reduce heat to low. Add the coated cheese to the skillet in small handfuls, whisking or stirring after each addition until the cheese is melted and smooth before adding more.
• Continue cooking on low to medium-low, whisking frequently, until the mixture is fully smooth and slightly thickened, about 6–8 minutes total from when you begin adding the cheese.
• Stir in 1 tbsp hot sauce and 1 tbsp canned minced jalapenos until evenly combined, heating just until warmed through, about 30–60 seconds.
• Remove from heat and serve immediately with tortilla chips.