Chagi | Queso Dip

Ingredients • 1 (12 oz.) can Evaporated milk • 2 tsp. Cornstarch • 1 cup Sour cream, full-fat • 1 cup Monterey Jack cheese, freshly shredded • 1 cup Sharp Cheddar cheese, freshly shredded • 1 cup Mozzarella cheese, freshly shredded • 3 tbsp. Canned diced green chiles, mild • 3 tbsp. Canned jalapeño peppers, diced • 1 tbsp. Jalapeño juice • 1 tsp. Chicken bouillon • 1 tsp. Chili powder • 1/2 tsp. Ground cumin • 1/2 tsp. Onion powder • 1/2 tsp. Garlic powder • 1/2 tsp. Salt • 1/2 tsp. Black pepper Directions In a medium pot over medium-low heat combine evaporated milk and cornstarch. Whisk until smooth and bring to a simmer. Once simmering, reduce heat to low and add sour cream. Whisk until smooth. Next, slowly and separately whisk in cheeses to allow cheese to completely melt before adding the next cheese. Whisk to thoroughly combine. Constantly stir to prevent cheese from burning. Once combined, add chiles, jalapeños, and jalapeño juice to the mixture. Mix to combine. Lastly, add chicken bouillon, chili powder, ground cumin, onion powder, garlic powder, salt, and black pepper. Stir to thoroughly combine. Remove from heat. Dip will thicken as it cools. Serve and enjoy.