Ingredients:

  • 1 lb White American Cheese, sliced or cubed
  • 4 oz Pepper Jack Cheese, freshly grated
  • 12 oz evaporated milk
  • 1 tbsp unsalted butter
  • 1/4 cup white onion, finely minced
  • 1 medium jalapeño, seeded and minced
  • 4 oz canned diced green chiles, undrained
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place a heavy-bottomed skillet over medium heat and melt the butter. Add the minced onion and jalapeño, sautéing for 3–4 minutes until the onions are translucent and aromatics are toasted.
  2. Lower the heat to medium-low. Pour in the evaporated milk and add the cumin and garlic powder. Bring the mixture to a gentle simmer, ensuring it does not reach a hard boil.
  3. Gradually add the cubed White American cheese and grated Pepper Jack cheese to the warm liquid one handful at a time. Whisk constantly in a figure-eight motion until the cheese is completely melted and the sauce is emulsified.
  4. Fold in the diced green chiles (including the liquid from the can). Stir until combined and the dip is heated through.
  5. Remove from heat and garnish with fresh cilantro. Serve immediately with salty tortilla chips.