1 lb cheese, grated by hand. I like a blend of queso Oaxaca and sharp cheddar. Jack, mozzarella, or anything else will work. Sometimes when I am feeling naughty, I cut in some white American cheese. What!
1 Tbsp cornstarch
1 12 oz can evaporated milk (you won't need all of it).
Add'l milk or cream, on standby
1-4 Tbsp Bobbie's Boat Sauce (Classic or Hot)
Add In's (add or subtract or find your own bliss)
½ red onion, diced
4 oz dry chorizo, diced (or use fresh chorizo, and cook thoroughly with the onion). You can substitute with other meats or fake meats, or leave out.
½ cup Roasted Hatch or New Mexican Chiles, diced (I love Los Roast)
½ cup scallions, sliced,
fresh cilantro
Method
Grate cheese into a bowl, then springkle with cornstarch and toss with your hands. (The cornstarch acts as an emulsifier/thickener and this will prevent it from clumping when it hits liquid).
Work on the add-ins. Slowly saute onion in a heavy-bottomed pot that holds at least 4 quarts. Add chorizo, if using, and chiles.
Add 1 cup of evaporated milk, and Boat Sauce, and bring to a boil, before adding cheese in handfuls.
Stir vigorously for 3-5 minutes. You will need to let the starchiness cook off, and you may want to add additional milk or cream for the consistency you like.
Serve, with tortilla chips, in a smaller pot, or a crock pot set to low, with scallions and cilantro for garnish.
