Things you’ll need:
- 1 cup of shredded Tasty cheese
- 1 can of evaporated milk
- ¼ cup of diced onions
- ⅛ cup of diced jalapeños
- ⅛ cup of jalapeño juice (from the jar)
- a stick blender
- Shred your cheese, and add the evaporated milk and shredded cheese to a small saucepan on medium heat. Stirring consistently.
- After the milk and cheese have melted together, add your onions, diced jalapeños, and jalapeño juice, and keep on medium heat, stirring frequently, until the mixture thickens slightly.
- After your mixture has thickened, turn the heat off, and plug in your stick blender. At this point, the acids from the jalapeño’s, mixed with the hot milk, might have caused the mixture to curdle. Don’t worry! This is normal! Now, take out your stick blender, and blend the mixture until it’s smooth and well combined.
- Finally, pour your sauce into a serving bowl to finish. It will thicken up the cooler it gets, so we suggest serving ASAP. This sauce pairs nicely with tortilla chips, burritos, and chicken, great for your next Taco Tuesday!
