Easy Queso Blanco

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add 1/4 cup of finely chopped white onion and cook until softened, about 3 minutes.

Stir in 1 minced clove of garlic and cook for another minute until fragrant.

Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream. Bring to a simmer, but do not boil.

Reduce heat to low and slowly add 8 ounces of white American cheese, shredded, stirring constantly until melted and smooth.

Stir in 4 ounces of Monterey Jack cheese, shredded, until melted and smooth.

Add 1/4 teaspoon of cumin, 1/4 teaspoon of chili powder, and a pinch of cayenne pepper (optional). Season with salt to taste.

Stir in 1/4 cup of chopped fresh cilantro. Serve warm with tortilla chips.