Ingredients:

  • 1 tbsp (14g) Extra virgin olive oil
  • 1/2 cup (75g) White onion, finely minced
  • 1 large Poblano pepper, roasted, peeled, and diced (approx. 60g)
  • 1 Serrano pepper, de-seeded and minced (approx. 10g)
  • 2 cloves Garlic, grated (approx. 6g)
  • 1 tbsp (15g) Chipotle peppers in adobo, finely minced
  • 1/2 cup (120ml) Evaporated milk
  • 1/4 cup (60ml) Low-sodium vegetable broth
  • 4 oz (115g) Low-fat Neufchatel or Cream Cheese, cubed
  • 6 oz (170g) Sharp White Cheddar, freshly grated
  • 6 oz (170g) Monterey Jack cheese, freshly grated
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Ground cumin

Instructions:

  1. Heat the olive oil in a medium heavy-bottomed saucepan over medium-low heat. Sauté the minced onions, diced poblano, and minced serrano peppers until the onions are translucent and fragrant, approximately 5 minutes.
  2. Add the grated garlic and minced chipotle in adobo. Stir for 60 seconds until the aromatic oil turns a light mahogany color.
  3. Pour in the evaporated milk and vegetable broth. Bring the mixture to a very gentle simmer, ensuring it does not reach a vigorous boil. Whisk in the ground cumin and sea salt.
  4. Reduce heat to the lowest setting. Whisk in the Neufchatel cheese until completely smooth. Gradually add the grated White Cheddar and Monterey Jack cheese one handful at a time, stirring constantly in a figure-eight motion until the cheese is fully melted and the texture is velvety.