Instructions
Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno. Turn heat to low and add shredded cheese and milk. Stir continuously until the cheese is melted. Slowly stir in enough chicken broth to thin it out to the desired consistency.
Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly ground black pepper to taste. Garnish with fresh chopped cilantro or a little Pico de Gallo.
Notes
For optimal flavor, purchase good quality American cheese from your grocery deli counter. It does make a difference. Do NOT use the prepackaged individually wrapped cheese or pre-shredded cheese.
Thin out the cheese sauce using low-sodium chicken broth. Use small amounts at a time till you get it to the right consistency. You don’t want it too thick because it will form a skin.
Use fresh jalapenos and sun-ripened tomatoes. If jalapenos are too hot for you, substitute a 4-ounce can of green chiles.
You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, frozen spinach, diced tomatoes, salsa verde, green chilies, finely chopped artichokes, and even cooked lobster or crawfish.
For extra flavor, add 1/2-3/4 cup of Pepper Jack Cheese, white cheddar, cheddar cheese, or Monterey Jack Cheese.
Store leftovers in an airtight container in the fridge. Reheat in a microwave-safe bowl at reduced power.
Nutrition
Calories: 213kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 314mg | Potassium: 122mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 0.2mg
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