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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Jane Butel developed this developed this mild recipe for a major Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs. Ingredients:
1/3 cup oil (author recommends soybean- other veg oils don't do as well) |
1/2 cup finely chopped onion |
1 garlic, chopped |
1 tablespoon flour |
3/4 cup evaporated milk |
3/4 cup chopped red-ripe tomato |
1 lb process american cheese, cut in cubes |
1/4 cup grated sharp cheddar cheese |
1/4 cup grated monterey jack cheese |
1/4 cup finely minced jalapeno chili with juice (pickled or fresh, to taste) |
Directions:
1. Heat oil in pan.
2. Add onion and garlic and cook until onion is clear and stir in flour.
3. Gradually stir in evaporated milk and cook until mixture is thickened.
4. Stir in tomato, cheeses, and jalapenos.
5. Cook, stirring, about 5 minute or until cheeses are melted.
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