2 Tbsp. butter
1 small onion
2-4 medium jalapenos
3/4 cup grape tomatoes
2 cloves garlic

  • Chop onion, jalapenos, and tomatoes, and saute in butter 5 minutes.
  • Mince garlic, stir into pan, and cook for 30 seconds.

2 Tbsp. cornstarch
1 cup milk
1 cup water

  • Mix in large measuring cup, pour into pan, and cook for about 5 minutes, stirring constantly, to thicken the mixture.

1 lb. American cheese

  • Shred or dice, add to pan, and cook on low heat for 6 minutes, until cheese is melted.

1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne pepper

  • Add spices, stir well, and adjust to taste.

Source: https://www-washingtonpost-com.ezproxy.princeton.edu/lifestyle/food/hooray-for-queso-especially-when-its-draped-over-tacos/2017/09/11/618376f8-8434-11e7-b359-15a3617c767b_story.html