Your favorite corn chips
1 can evaporated milk
12 ounces grated cheese (a blend with jack and cheddar works great)
1 tablespoon corn starch
1 jalapeno, thinly sliced
Crumbled queso fresco
Avocado crema (recipe below)
1 cup half & half
Juice of 1 lime
1 teaspoon salt
¼ cup cilantro, roughly chopped
Puree in a blender until smooth.
Arrange the chips on your serving platter. Heat the evaporated milk in a small pan. In a bowl, toss together the cornstarch and grated cheese. Whisk the hot evaporated milk into the cheese mixture, continue mixing until the mixture is smooth. Place the mixture back into the pot and continue whisking until slightly thickened, about 2-3 minutes.
Spoon the sauce over the chips until well covered. Top with as many thinly sliced jalapenos as desired, pomegranate seeds, crumbled queso fresco and dots of avocado crema.