Prepare the cheeses

• Grate the sharp white Cheddar.
• Cut the white American cheese into 1/2-inch cubes.

Heat the evaporated milk

• Pour the evaporated milk into a saucepan and heat until just simmering.

Melt the cheeses

• Reduce the heat slightly.
• Gradually add the Cheddar and American cheese, stirring constantly until fully melted and smooth.

Season the queso

• Stir in the diced green chiles, cumin, garlic powder and salt until well combined.
• Remove from the heat.

Swirl in the chili crisp

• Top the queso with the chili crisp and gently swirl it into the surface.
• Serve immediately with tortilla chips, or keep warm until ready to serve.