Directions
- 1In a glass measuring cup, mix 12 oz of evaporated milk with 2 teaspoons of corn starch and set aside.
- 2Melt 2 tablespoons of butter in a saucepan over medium heat.
- 3Add in 2 tablespoons of finely diced poblano pepper, 2 tablespoons of finely diced serrano pepper, and 2 tablespoons of finely diced onion.
- 4Cook for 2-3 minutes.
- 5Add in 1 clove of minced garlic and 1 teaspoon of chopped chipotle peppers in adobo. Cook for 1 minute.
- 6Add in the evaporated milk and cornstarch mixture, stir and cook until thick (about 1-2 minutes), then turn off the heat.
- 7Add in 2 cups of shredded monterey jack cheese, 1 cup at a time, stirring until melted.
- 8Then add 1 cup of shredded white sharp cheddar cheese, stirring until melted.
- 9Add 1 tablespoon of chopped tomatoes, cumin, salt and pepper to taste. Stir to combine.
Ingredients
- 12 oz evaporated milk
- 2 teaspoons corn starch
- 2 tablespoons butter
- 2 tablespoons poblano pepper
- 2 tablespoons serrano pepper
- 2 tablespoons onion
- 1 clove minced garlic
- 1 teaspoon chipotle peppers in adobo
- 2 cups shredded monterey jack cheese
- 1 cup shredded white sharp cheddar
- 1 tablespoon chopped tomatoes
- 0 cumin
- 0 salt
- 0 pepper
Equipment
saucepanwhisk
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