Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 small onion, finely diced (approx. 1/2 cup) (about 75g)
  • 1 jalapeño pepper, seeded and minced (adjust to taste, remove more seeds for less heat) (about 15g)
  • 2 cloves garlic, minced (about 6g)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup whole milk (240 ml)
  • 4 ounces (113g) cream cheese, softened (full-fat, crucial for texture)
  • 1 pound (454g) white American cheese, cut into 1-inch cubes (very important to use white american, it melts best.)
  • ½ cup Monterey Jack cheese, shredded (57g)
  • ¼ cup chopped fresh cilantro (about 10g)
  • ¼ cup pico de gallo (fresh tomato salsa) (about 40g) (optional, for garnish)

Instructions:

  1. Heat oil in a saucepan over medium heat. Add onion and jalapeño and cook until softened, about 5 minutes. Stir in garlic, cumin, chili powder, salt, and pepper and cook for another minute until fragrant.
  2. Pour in milk and bring to a simmer. Reduce heat to low.
  3. Add softened cream cheese to the milk mixture and whisk until smooth.
  4. Gradually add the cubed white American cheese to the mixture, whisking constantly until completely melted and smooth.
  5. Stir in the Monterey Jack until melted.
  6. Remove from heat and stir in cilantro.
  7. Transfer to a serving bowl. Garnish with pico de gallo, if desired. Serve immediately with tortilla chips.