Ingredients
Scale
- 1 Tbsp cooking oil (veggie, olive, canola – whatever you have)
- 1/4 cup white onion, diced
- 1 large jalapeno or serrano, seeds and stem removed; diced
- 12 oz white American cheese (I have the deli give me 3 slices on 10), shredded
- 4 oz 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
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.
- Reduce the heat to medium-low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted.
- Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total).
- Transfer to a warmed serving bowl and serve immediately.
- Prep Time: :08
- Cook Time: :08
- Category: Appetizer
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 4