Directions
- 1Combine milk, onion, peppers, and garlic in a saucepan until it slightly bubbles on medium heat.
- 2Mix cornstarch with enough water to create a slurry.
- 3Add the slurry to the saucepan and stir frequently until slightly thickened.
- 4Reduce heat to low and add sour cream.
- 5Gradually add cheese, a handful at a time, mixing until melted before adding more.
- 6Once smooth, remove from heat and let cool (it will thicken more).
- 7Stir in the diced tomatoes.
- 8Store in an airtight container in the refrigerator. Reheat low and slow.
Ingredients
- 2 cups whole milk
- 0.5 yellow onion, finely chopped
- 1 serrano pepper, seeds removed, finely chopped
- 0.5 poblano pepper, seeds removed, finely chopped
- 1 tsp chipotle pepper in adobo sauce
- 1 clove garlic, grated
- 3 tbsp cornstarch
- 1 water
- 1 cup sour cream
- 2 cups Monterey jack cheese, grated
- 1 cup sharp white cheddar, grated
- 0.25 Roma tomato, diced
- 0.5 tsp salt
Equipment
saucepanbox graterwhisk
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