Ingredients:

  • 1 tablespoon unsalted butter (15g)
  • 1/2 medium yellow onion, finely chopped (approx. 75g)
  • 1 clove garlic, minced (approx. 3g)
  • 1 jalapeño, seeded and minced (optional, adjust to taste) (approx. 5g)
  • 1 teaspoon ground cumin (5ml)
  • 1/2 teaspoon chili powder (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 8 ounces (225g) Velveeta cheese, cubed
  • 8 ounces (225g) Monterey Jack cheese, shredded
  • 1/4 cup pickled jalapeño juice (60ml)
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
  4. Gradually whisk in milk, making sure to break up any lumps. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
  5. Reduce heat to low. Add Velveeta and Monterey Jack cheese. Stir until completely melted and smooth.
  6. Stir in pickled jalapeño juice and cayenne pepper (if using). Season with salt and pepper to taste.
  7. Transfer to a serving bowl and garnish with chopped cilantro, diced tomatoes, and green onions, if desired. Serve immediately with tortilla chips, vegetables, or your favorite dippers.