Ingredients:

  • 1 lb White American cheese, cut into 1-inch cubes
  • 2/3 cup whole milk
  • 4 oz canned diced green chiles, undrained
  • 1/4 cup pickled jalapeños, finely chopped
  • 1 tbsp jalapeño brine
  • 1/4 tsp ground cumin

Instructions:

  1. Cube the cheese. Cut your 1 lb of white American cheese into 1 inch cubes.
  2. Combine liquids. Add 2/3 cup whole milk and 1 tbsp jalapeño brine to the saucepan.
  3. Heat gently. Set your burner to low or medium low heat until the milk begins to steam slightly.
  4. Add cheese. Drop the cheese cubes into the warm milk in three separate batches.
  5. Stir constantly. Use your spatula to move the cheese until it starts to look like a thick, smooth paste.
  6. Incorporate aromatics. Stir in 4 oz canned diced green chiles (with their liquid), 1/4 cup chopped jalapeños, and 1/4 tsp ground cumin.
  7. Monitor texture. Continue stirring for 3-5 minutes until the sauce is velvety and completely smooth.
  8. Adjust consistency. If it seems too thick, add milk one tablespoon at a time until it reaches a pourable sheen.
  9. Taste test. Dip a chip to check for salt and heat.
  10. Final rest. Let it sit off the heat for 2 minutes before serving to let the flavors meld.