Skillet Hatch Chile Queso Dip

Prep: 10 minutes
Cook: 8 minutes
Serves: 16

• 2 packages (8 oz. each) Our Family® Hatch Pepper Jack Shredded Cheese
• 1 tbsp. Our Family® Cornstarch
• 1 tbsp. Our Family® Unsalted Butter
• 2 garlic cloves, minced
• 2/3 cup Our Family® Evaporated Milk
• 2 cans (4 ounces each) diced mild green chiles
• 1 cup Our Family® Frozen Corn, thawed
• 1/4 cup Our Family® Hot Sauce
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Ground Cumin
• 1/4 tsp. Onion Powder
• 1/2 cup pico de gallo
• Fresh cilantro sprigs, Our Family® Chili Powder and/or lime wedges for garnish (optional)
• Our Family® Tortilla Chips for serving (optional)

1. In large bowl, toss cheese and cornstarch.
2. In 10-inch cast-iron or oven-safe skillet, melt butter over medium heat. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add milk and cheese mixture; cook 5 minutes or until cheese is melted, stirring occasionally. Add chiles, corn, hot sauce, salt, cumin and onion powder; cook 2 minutes or until heated through, stirring occasionally. Makes about 4 cups.
3. Serve cheese mixture topped with pico de gallo garnished with cilantro, chili powder and/or lime wedges along with tortilla chips, if desired.

Approximate nutritional values per serving (1/4 cup): 139 Calories, 10g Fat, 6g Saturated Fat, 35mg Cholesterol, 439mg Sodium, 7g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 8g Protein