Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons salted butter ((¼ stick))
  • 1 tablespoon Old El Paso Sliced Jalapenos (diced)
  • 2 whole roma tomatoes (diced, divided)
  • 2 tablespoons all-purpose flour ((can use gluten-free flour if desired))
  • 2 cups unsweetened coconut milk
  • ½ ounce Taco Seasoning ((½ a packet) (Click for Homemade Recipe!))
  • 8 ounces Mexican blend cheese (shredded)
  • ¼ cup chopped fresh cilantro
  • ½ cup plain Greek yogurt
  • tortilla chips (for serving)

Instruction

  • Heat the butter in a medium saucepan over medium heat until melted. Add in the diced jalapeno and allow to cook for 1-2 minutes until fragrant. 
  • Toss in half the diced tomato and let cook for approximately 1 minute. Stir in the flour, stirring so that everything is coated and combined. 
  • Quickly after adding the flour, whisk in the coconut milk. Pour it in slowly, whisking constantly until fully added. Bring to a boil and then reduce to a simmer. Add in the taco seasoning and stir to fully combine. Continue to whisk off and on for 6-7 minutes or until thickened to your liking. 
  • Increase heat back to medium and stir in the cheese one cup at a time (8 ounces is approximately 2 cups cheese), whisking until smooth in between batches. Stir in the fresh cilantro.
  • Turn off the heat and fold in the greek yogurt. It should melt in quickly and fully combine. 
  • Serve immediately with chips, garnished with more chopped cilantro and the remaining diced tomatoes. Alternately, you can keep warm in a slow cooker until ready to serve. Enjoy!