Ingredients:

  • 1 tablespoon unsalted butter (15 ml)
  • 1 small yellow onion, finely chopped (about ½ cup) (approx. 75g)
  • 1 jalapeño pepper, seeded and finely minced (approx. 15g - adjust to your spice preference)
  • 1 clove garlic, minced (approx. 3g)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon cayenne pepper (a pinch – optional, for extra heat) (1.25 ml)
  • 1 (12 ounce) can evaporated milk (355 ml)
  • 4 ounces cream cheese, softened (113g)
  • 8 ounces Monterey Jack cheese, shredded (227g)
  • 4 ounces sharp cheddar cheese, shredded (113g)
  • 2 tablespoons chopped fresh cilantro (optional garnish) (30 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter in saucepan/skillet over medium heat. Add onion and jalapeño; sauté until softened (about 5 minutes). Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook for 1 minute until fragrant.
  2. Reduce heat to low. Pour in evaporated milk and stir in softened cream cheese. Whisk until smooth and no lumps remain.
  3. Gradually add Monterey Jack and cheddar cheese, stirring constantly until melted and smooth. Key: Add the cheese in small batches to prevent clumping!
  4. Season with salt and pepper to taste. Stir in cilantro (if using).
  5. Transfer to a serving dish (or keep warm in the skillet). Garnish with desired toppings and serve immediately with tortilla chips, vegetables, or as a topping for your favourite Tex-Mex fare.