Cut American and Monterrey Jack cheeses into cubes and mix together with cornstarch in small bowl.
In a medium saucepan, heat olive oil on medium heat.
Add in tomatoes, garlic, cumin, chili powder, and cayenne pepper to pan. Cook for about a minute.
Slowly stir in evaporated milk and green chilies and bring to a boil.
Reduce heat to low and slowly stir in the cheese and corn starch mixture. Stir until the cheese is melted completely.
Add the scallions and cilantro on top for garnish.
Serve immediately with corn chips, vegetables, or bread.
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