1 lb white American cheese, shredded or cubed
¾ cup whole milk (more as needed)
2 tablespoons butter
1 small jalapeño, finely minced (seeds removed for mild heat)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
Salt, to taste
Optional Add-Ins
1 (4 oz) can diced green chiles
2 tablespoons chopped cilantro
Dash of cayenne pepper or hot sauce
Ezoic
Instructions
Step 1: Prepare the Cheese
Shred or cube the white American cheese into small pieces to ensure even melting. Set aside.
Step 2: Heat the Base
In a medium saucepan over low heat, melt the butter. Add minced jalapeño and sauté for 1–2 minutes until fragrant but not browned.
Step 3: Add Milk and Seasoning
Pour in the milk and add garlic powder, onion powder, cumin, and a pinch of salt. Heat gently until warm—do not boil.
Step 4: Melt the Cheese
Add the cheese gradually, stirring constantly over low heat. Allow the cheese to melt fully before adding more. Continue stirring until the mixture becomes smooth and creamy.
Step 5: Adjust and Serve
Adjust thickness by adding small splashes of milk if needed. Stir in optional green chiles or cilantro. Serve immediately while warm.
ADVERTISEMENT
