Nacho Cheese Dip and Sauce

By RoketJSquerl

Ingredients

• 2 medium jalapeno peppers
• One 12-ounce can evaporated milk
• 2 teaspoons cornstarch
• 2 cups shredded cheddar cheese
• 1 teaspoon salt

Details

Servings 2
Preparation time 15mins
Cooking time 45mins
Adapted from chocolatemoosey.com

Preparation

Step 1

Preheat oven to 400F. Cut each jalapeno in half lengthwise and remove the seeds and membrane (reserve the seeds if you want it spicy). Place them cut side down onto a baking sheet. Bake for 15-20 minutes or until soft and slightly darkened. When cool enough to handle, chop into small pieces.
In a small bowl, whisk together 1 tablespoon evaporated milk and the cornstarch to make a slurry. Set aside.
In a large saucepan, heat the rest of the evaporated milk until hot but not boiling. Whisk in the cheese, cornstarch mixture, and salt until smooth. Cook for 3-5 minutes or until thickened, whisking often. Stir in the chopped jalapeno (and some of the seeds if you're using for heat). Serve warm.

Instructions