Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1/2 cup finely chopped white onion (60g)
  • 1 jalapeno pepper, seeded and minced (or more, to taste - optional)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 8 ounces (225g) white American cheese, cubed
  • 4 ounces (113g) Monterey Jack cheese, shredded
  • 4 ounces (113g) Queso Quesadilla cheese, shredded
  • 1/2 cup (120ml) milk, or more to desired consistency
  • Pinch of salt, or to taste

Instructions:

  1. Heat vegetable oil in a medium saucepan over medium heat. Add onion and jalapeno (if using) and sauté until softened, about 3-5 minutes.
  2. Stir in cumin and garlic powder and cook for 30 seconds, until fragrant.
  3. Reduce heat to low. Add the cubed white American cheese, Monterey Jack cheese, and Queso Quesadilla cheese to the saucepan.
  4. Pour in the milk. Whisk constantly until all the cheese is melted and the sauce is smooth. Add more milk, 1 tablespoon at a time, until desired consistency is reached.
  5. Season with salt to taste. Serve immediately while warm.