Directions
- 1Chop the poblano pepper, the serrano pepper, the yellow onion, the garlic, and the tomato.
- 2In a pan, melt 1 tbsp of unsalted butter on medium-high heat.
- 3Add the chopped onions and peppers and cook for 2-3 minutes until soft.
- 4Add the garlic, tomato, and cumin. Mix well.
- 5In a separate bowl, mix the evaporated milk and cornstarch.
- 6Pour the milk mixture into the pan with the vegetables.
- 7Bring to a simmer, stirring frequently until thickened.
- 8Remove from heat and stir in the cheeses in small batches until melted.
- 9Add salt and adjust seasoning to taste.
- 10Serve warm with tortilla chips.
Ingredients
- 56 oz Monterey Jack cheese
- 21 oz sharp white cheddar cheese
- 7 oz yellow cheddar cheese
- 7 tbsp unsalted butter
- 14 tbsp yellow onion
- 14 tbsp poblano pepper
- 14 tbsp Serano pepper
- 7 tsp minced garlic
- 7 tbsp fresh tomato
- 3.5 tsp ground cumin
- 84 oz evaporated milk
- 14 tbsp cornstarch
- 1.75 tsp salt
Equipment
knifecutting boardplatessaucepanwhisk
Related recipes
Green Chicken Enchilada Soup
Mexican · Dinner
Taquitos Ahogados en Salsa Verde
Mexican · Dinner
Pozole Verde de Pollo
Mexican · Soup
Kesadilje
Mexican
Chuletas de Puerco
Mexican · Sauce & Condiment
Tamale Bowls
Mexican · Dinner
Beef Carnitas
Mexican · Dinner
Salsa Taquera
Mexican · Sauce & Condiment
High Protein Street Corn Shrimp Bowl
Mexican
Sheet Pan Mexican Street Corn Bowl
Mexican · Dinner
Crunchy Cheesey Chicken Tacos
Mexican · Dinner
Loaded Bacon Ranch Fries
Mexican · Dinner30m