← Nouns Cooking · American

Ingredients

• 250 g mild cheddar or Monterey Jack, freshly grated
• 1 tbsp Cornflour (cornstarch)
• 1 tbsp Butter
• ¼ small white onion, very finely chopped
• 1 Jalapeño, finely chopped
• 1 clove Garlic, finely chopped
• 375 ml evaporated milk (1 can)
• ¼ tsp Cumin
• 1 small tomato, finely diced
• 3 tbsp Coriander (cilantro), chopped
• salt, to taste
• 250 g tortilla chips, to serve

Method

1. Toss the grated cheese with the cornflour in a bowl until every shred is coated; this keeps the dip smooth.
2. Melt the butter in a saucepan over medium heat and cook the onion and jalapeño for 3 min, until soft. Add the garlic for 30 seconds.
3. Pour in the evaporated milk and bring it just to a gentle simmer.
4. Turn the heat to low and add the cheese a handful at a time, stirring until each lot melts before adding the next, for 3–4 min, until silky.
5. Stir in the cumin, tomato and most of the coriander. Loosen with a splash of milk if it’s thick, taste for salt, and serve warm with chips.

Tips

• Grate the cheese yourself: pre-grated cheese is coated in anti-caking powder that makes the dip grainy.
• Reheat leftovers gently over low heat with a splash of milk, stirring until smooth again.
• Most corn tortilla chips are gluten-free, but check the label.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats ¡Hola! Jalapeño