Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 small yellow onion, finely diced (about 1/2 cup) (approx. 75g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 jalapeño, seeded and minced (or more, to taste) (approx. 8g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (475ml)
  • 8 ounces (225g) Monterey Jack cheese, shredded
  • 4 ounces (115g) white American cheese, shredded (or Oaxaca cheese)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon ground cumin (1.25g)
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

  1. Melt butter in a saucepan over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more until fragrant, ensuring not to brown them.
  2. Sprinkle flour over the onion mixture and cook, stirring constantly, for 1 minute to create a roux.
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 5 minutes.
  4. Reduce heat to low. Add Monterey Jack and American cheese (or Oaxaca), a handful at a time, stirring constantly until completely melted and smooth. Be careful not to boil.
  5. Stir in salt, cumin, and cayenne pepper (if using). Taste and adjust seasonings as needed. Pour into a serving bowl and garnish with fresh cilantro. Serve immediately with tortilla chips, vegetables, or your favourite dippers.