Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium yellow onion, finely diced (about 1 cup) (150g)
  • 1 jalapeño, seeded and minced (about 15g)
  • 2 cloves garlic, minced (about 6g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1 (12-ounce) can evaporated milk (355 ml)
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained (283g)
  • 8 ounces cream cheese, softened (227g)
  • 1 pound (16 ounces) processed cheese, such as Velveeta, cut into cubes (454g)
  • 1 cup shredded Monterey Jack cheese (100g)
  • 1/4 cup chopped fresh cilantro, for garnish (optional) (10g)

Instructions:

  1. Heat oil in a large saucepan over medium heat. Add onion and jalapeño and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more until fragrant.
  2. Pour in evaporated milk and diced tomatoes and green chiles. Bring to a simmer.
  3. Reduce heat to low. Add cream cheese and processed cheese. Stir constantly until completely melted and smooth. Be patient, this might take a few minutes.
  4. Stir in shredded Monterey Jack cheese until melted and well combined.
  5. Garnish with cilantro (if using) and serve immediately with your favourite dippers.