Soft Cheese Tacos

Preheat oven to 350 degrees F (175 degrees C).

Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent about 5 minutes. Add garlic to onion mixture and cook until fragrant about 30 seconds.

Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook stirring constantly until broth thickens about 2 minutes. Reduce temperature to low and slowly stir American cheese 1/4 cup at a time into broth mixture until cheese is completely melted and sauce is smooth 5 to 10 minutes.

Stir diced tomatoes green chile peppers cumin and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half reserving 1/2 of the sauce for another use.

Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla seam-side down in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.

Bake in the preheated oven until cheese is melted 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.