Ingredients

The following ingredients have 4 Servings
  • 2 tbsp unsalted butter
  • ½ medium onion (chopped, about ½ cup)
  • 2 jalapeños (fresh, seeded and chopped (removing the seeds and ribs decreases the heat significantly))
  • 3 cloves garlic (minced)
  • 1 tbsp Serrano chiles (pickled, (optional))
  • 1 cup cherry tomatoes (halved)
  • 1 13 oz. can evaporated milk
  • 2 tbsp corn starch
  • 1 cup water
  • ½ lb American cheese (yellow, grated)
  • ½ lb American cheese (white, grated)
  • 1 tsp ground cumin
  • ¼ tsp onion powder
  • ¼ tsp black pepper (freshly ground)
  • ½ tsp Kosher salt
  • 1 4.5 oz can green chiles
  • 1 tbsp cilantro (fresh, chopped)
  • Pico de Gallo (for garnish)
  • Tortilla chips (for dipping)

Instruction

  • Heat the butter in a large skillet over medium heat.
  • Add the onion, jalapeños, and garlic and cook until softened, about 3 minutes.
  • Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
  • In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated.  Whisk in the water and add to the veggies in the skillet.
  • Stir with a wooden spoon until just starting to thicken. 
  • Add in the cheese and stir until completely melted. 
  • Stir in the cumin, onion powder, pepper, salt, green chilies, and cilantro.  Bring to just a simmer and let cook for a couple of minutes.
  • Transfer to a warmed bowl, or small slow-cooker, and top with Fresh Pico de Gallo and warmed tortilla chips.