Chile Con Queso with Fresh Tortilla Chips

Ingredients

• 2
  
  teaspoons cumin seeds
  
• 2/3
  
  cup whole milk
  
• 1
  
  pound white American cheese, grated
  
• 4
  
  ounces pepperjack cheese, grated
  
• 1/2
  
  white onion, minced
  
• 1
  
  small can of green chiles
  
• 2
  
  jalepeños, minced, seeds and ribs optional
  
• 1-2
  
  Roma tomatoes, small dice
  
• 3
  
  large cloves garlic, minced
  
• 
  
  Salt and ground black pepper, to taste
  
• 1
  
  package 6-inch corn tortillas, cut into triangles
  
• 
  
  Vegetable oil, for frying
  

Directions

1. In a small skillet over medium heat, toast the cumin seeds until fragrant, taking care not to burn. Grind the cumin to a fine powder in a food processor or mortar and pestle.
2. In a 2-quart saucepan, heat the milk to a low simmer. Add the cheese a handful at a time, whisking to melt between additions.
3. Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
4. Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
5. While the queso is mingling, fill another sauce pot with 4 inches of vegetable oil. Heat to 350° F. Drop the tortilla triangles in, one handful at a time, until crisp and golden. Remove with heat-safe slotted spoon to a towel-lined plate to drain. Sprinkle each batch of chips with coarse salt as soon as they hit the plate. Move the fry oil to a safe place and cover with foil to cool.
6. Enjoy!