Ingredients
1 cup (8 oz) shredded Monterey Jack cheese
1/2 cup (4 oz) shredded sharp cheddar cheese
2 tbsp unsalted butter
1/4 cup whole milk
2 tbsp cornstarch
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
1/4 tsp smoked paprika
1 small jalapeno, finely chopped (seeds removed for milder heat)
1 can (14.5 oz) crushed tomatoes (no salt added)
1 cup cooked black beans (optional)
1 ripe avocado, sliced (optional topping)
Cilantro, chopped (optional garnish)
Instructions
Melt butter in a medium saucepan over medium heat
Add cornstarch and whisk for 1-2 minutes to cook the roux
Gradually pour in milk, whisking constantly
Add garlic powder, onion powder, cumin, smoked paprika, and chopped jalapeno
Simmer until slightly thickened (3-5 minutes)
Reduce heat, add cheeses gradually, stirring until fully melted
Stir in crushed tomatoes (and black beans if using) until incorporated
Simmer 2-3 minutes until smooth and glossy
Cover to keep warm while prepping tortilla chips
Notes
Taste and adjust jalapeno quantity for desired heat
Stir in Mexican crema or halal yogurt if desired
Cool completely before refrigerating up to 3 days
For smoother texture, use food processor to blend tomatoes and spices before adding
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stovetop Cooking
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg