Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon avocado oil
  • 1 cup diced red onion
  • 1 large poblano, finely diced
  • 2 garlic cloves, minced
  • 3/4 cup milk (I used 2%)
  • 1 lb. white american cheese, cut into cubes
  • 4 oz. cream cheese
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chili powder
  • 4 oz. green chilies
  • salt to taste
  • 1/4 cup fresh cilantro, diced
  • optional: top with fresh pico de gallo

Instruction

  • Heat a large nonstick pan to medium high heat.
  • Add avocado oil, red onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
  • To the vegetables, add in cumin, chili powder and salt. Stir to coat the vegetables then add in milk, american cheese and cream cheese.
  • Cook at low heat and continue to stir throughout until the cheese is melted and smooth then add in green chilis.
  • Once smooth, finish with fresh cilantro and salt to taste.
  • Optional: garnish with fresh pico de gallo.