Elote Queso 

Ingredients:
For the Elote Queso:

2 tablespoons butter
1 tablespoon olive oil
1 jalapeño, minced
2 cloves garlic, minced
2 tablespoons flour
1 1/2 cups milk (evaporated milk is recommended)
1 cup shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese
1 teaspoon salt
2–3 ears of corn, roasted (about 2 cups)
1/4 cup fresh cilantro, chopped
1/4 cup V&V Supremo® Queso Fresco
Chili powder (for garnish)
Extras:

Limes (to squeeze over chips)
Tortilla chips (for dipping)
Instructions:
Sauté the Aromatics:
In a medium saucepan, melt the butter and olive oil over medium heat. Add the minced jalapeño and garlic, sautéing until fragrant, about 2-3 minutes.
Make the Roux:
Stir in the flour and cook for another minute, stirring constantly to create a roux.
Add the Milk:
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Incorporate the Cheese:
Reduce the heat to low and add the shredded Chihuahua® cheese and salt. Stir until the cheese is melted and the mixture is smooth.
Add the Corn and Cilantro:
Fold in the roasted corn and chopped cilantro, mixing well to combine.
Serve:
Transfer the queso to a serving dish and top with crumbled Queso Fresco and a sprinkle of chili powder. Serve warm with tortilla chips and lime wedges for squeezing over the top.