Ingredients:

  • 1 tablespoon unsalted butter (15g)
  • 1/2 cup finely chopped yellow onion (approx. 75g)
  • 1 jalapeno, seeded and finely diced (approx. 10g)
  • 1 clove garlic, minced (approx. 3g)
  • 2 tablespoons all-purpose flour (20g)
  • 1 cup whole milk (240ml)
  • 1/2 cup heavy cream (120ml)
  • 8 ounces (225g) white American cheese, cut into cubes
  • 4 ounces (115g) Monterey Jack cheese, shredded
  • 4 ounces (115g) sharp cheddar cheese, shredded
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon chili powder (1.25ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

  1. Melt butter in a saucepan over medium heat. Add onion and jalapeno and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  3. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
  4. Reduce heat to low. Add the American cheese, Monterey Jack cheese, and Cheddar cheese, a handful at a time, stirring constantly until melted and smooth.
  5. Stir in cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Simmer gently for 5 minutes, stirring occasionally, to allow the flavors to meld.
  6. Remove from heat. Garnish with fresh cilantro. Serve immediately with your favourite dippers.