Queso Dip

In a large skillet over medium heat, heat oil. Add onion, season with 1/2 tsp. salt, and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more.

Meanwhile, in a small bowl, stir cornstarch and 1/4 cup milk until smooth.

Add paprika and remaining milk to skillet. Bring to a boil over medium-high heat, stirring constantly. Briefly whisk cornstarch mixture to ensure it’s incorporated and pour into skillet. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring frequently, until mixture is thickened, about 2 minutes.

Remove from heat. Add cheddar and Monterey Jack cheese and stir until melted and incorporated. Stir in tomatoes, cilantro, and lime juice; season with remaining 1/2 tsp. salt, if needed.

Top with more tomatoes and cilantro, if desired. Serve warm with tortilla chips alongside.