Post by M. Hawbaker on Jan 26, 2022 16:23:13 GMT
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeño, minced
12 oz. White American cheese, shredded
4 oz. Pepper Jack, shredded
1 c. milk
Kosher salt
Freshly ground black pepper
1 medium tomato, diced
1 (4-oz.) can green chilis
1/4 c. freshly chopped cilantro
Tortilla chips, for serving
Directions
In a large skillet over medium heat, heat oil.
Add onion and cook until soft, 5 minutes.
Add garlic and jalapeño and cook until fragrant, 1 minute more.
Add cheese, a handful at a time, stirring well between each batch.
Slowly stir in milk and continue stirring until everything is melted together.
Adjust heat as needed as you don't want the pan to be too hot or your sauce will separate.
Season to taste with salt and pepper.
Stir in tomatoes, green chilis, and cilantro.
Serve immediately with Tortilla chips.
2 tbsp. extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeño, minced
12 oz. White American cheese, shredded
4 oz. Pepper Jack, shredded
1 c. milk
Kosher salt
Freshly ground black pepper
1 medium tomato, diced
1 (4-oz.) can green chilis
1/4 c. freshly chopped cilantro
Tortilla chips, for serving
Directions
In a large skillet over medium heat, heat oil.
Add onion and cook until soft, 5 minutes.
Add garlic and jalapeño and cook until fragrant, 1 minute more.
Add cheese, a handful at a time, stirring well between each batch.
Slowly stir in milk and continue stirring until everything is melted together.
Adjust heat as needed as you don't want the pan to be too hot or your sauce will separate.
Season to taste with salt and pepper.
Stir in tomatoes, green chilis, and cilantro.
Serve immediately with Tortilla chips.
