Ingredients
The following ingredients have 6 Servings
- 2 Tablespoons olive oil
- 1/2 cup diced yellow onion
- 2 large jalapenos (diced (membranes and seeds removed))
- 3 large cloves garlic (minced)
- 3 Roma tomatoes seeded and diced
- 2 Tablespoons flour
- 1 1/2 cups milk (I used coconut/almond)
- 1 pound Colby Jack cheese (cubed (can substitute white American.))
- 1 pound Monterey Jack (cubed)
- 1/2 cup Greek yogurt (I used Fage)
- salt & pepper to taste
Instruction
- Heat oil over Medium heat in a large pan. Add onions and jalapenos, cook for 5 minutes until softened and translucent.
- Add tomatoes and garlic, cook for one additional minute.
- Sprinkle flour over vegetables, and whisk to coat.
- Gradually pour in the milk, stirring constantly until all milk has been added and no lumps remain.
- Slowly add the cheese cubes, one cup at a time, mixing and allowing to completely melt before adding more.
- Once all of the cheese has been added, and melted, add the Greek yogurt {or sour cream} and stir to combine.
- Add salt and pepper to taste, and serve.
