Categories: Appetizers

Ingredients

• 1 Tbsp cooking oil
• 1/4 cup diced white onion
• 1 large jalapeño or serrano, seeds and stem removed; diced
• 12 ounces white American cheese, shredded
• 4 ounces Monterey Jack cheese, shredded (optional; don't use pre-shredded)
• 1/4 - 2/3 cup cream, half-and-half, or whole milk
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

Directions

1. Heat the oil in a sauté pan. Cook the onion and pepper until softened and reduce heat to medium-low.

2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.

3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips, on migas, or my favorite – a stack of still-warm homemade tortillas. (Makes 2 cups.)

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