Smal Queso Dip

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1. 1
   In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
2. 2
   Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3. 3
   Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4. 4
   Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5. 5
   Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.