Is there anything better than melted cheese? No…seriously?? And this recipe calls for straight up American cheese and is restaurant quality amazing. Perfect for your next football hang!

2 tablespoons avocado oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon Onion powder
10 oz can Rotel (tomato and green chilis)
1 tablespoon cornstarch
1 cup whole milk
1/2 teaspoon Tabasco (more or less to taste)
1 pound American cheese, grated (ask the deli counter to cut you a 1 lb. block - Do NOT use sliced cheese)
Chopped cilantro for garnish
Tortilla chips for serving

Warm oil in a medium-size saucepan over medium heat. Add spices and let them sauté for about one minute. Add the rotel, milk and cornstarch and stir to combine. Let it warm for 2 minutes, then add the shredded cheese. Stir until fully melted. Add Tabasco to taste.

Serve right away with a sprinkle of cilantro on top and tortilla chips to dip. If you’re not going to be consuming this quickly after serving, we highly suggest serving this in a mini crockpot and small bowls that are constantly refilled or in a fondue warmer situation.

This can be made up to a week in advance and easily reheated from the refrigerator in the microwave. Heat in 30 seconds increments, stirring in between until fully melted.