Ingredients
1 Tbsp cooking oil (veggie, olive, canola -
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced
12 oz white American cheese shredded
4 oz Monterrey 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
Preparation
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips, on migas, or my favorite - a stack of still-warm homemade tortillas.
