Yield: about 2 cups

Ingredients

  • 1 tbsp. canola or vegetable oil
  • ¼ cup onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 12 oz. white American cheese, shredded* *White American cheese can be found at the deli counter in most grocery stores.
  • 4 oz. Monterey jack cheese, shredded
  • ¼-2/3 cup milk
  • 1 tomato, seeded and finely diced
  • 2 tbsp. cilantro, minced
  • step 1: HideShow Images

    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 ¼ 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. Transfer to a warmed serving bowl and serve immediately.