ingredients: 1, 12 oz Can of Evaporated Milk 1 cup of Whole Milk 1 ½ tsp Cornstarch ¾ cup SALSAOLOGY Ancho Chile & Tamarind Sauce 1 cup Pureed Sweet Potato 8 oz (about 1 cup) Shredded Colby Jack cheese 1 tbsp Fresh Chopped Cilantro 1 tbsp Diced Tomatoes 1 tbsp Diced Yellow Onion 1 bag of Tortilla Chips method: Whisk together evaporated milk, whole milk, cornstarch, and Ancho Chile & Tamarind sauce. Pour mixture into saucepan and cook until thickened; stir often, over low heat. Whisk in sweet potato until smooth. Add in shredded colby jack cheese and continue whisking over heat until melted. Transfer queso into serving bowl. Garnish with cilantro, tomatoes, onions. Serve with tortilla chips. Enjoy!