This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables. It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard. Increase the number of jalapeños to taste.
- 1tablespoon neutral oil, like canola or grapeseed
- ¼cup diced yellow onion, approximately 1/4 of a medium-size onion
- 1-2 medium jalapeños, to taste, seeded and diced
- 1tablespoon cornstarch
- 1 ½cups whole milk
- 8ounces American cheese, shredded or torn
- ½teaspoon ground cumin
- ½teaspoon kosher salt
Step 1Pour the oil into a saute pan or heavy bottomed pot set over medium-low heat. When it shimmers, add onions and jalapeños, and cook, stirring often, until they have softened, about 5 minutes.
Step 2Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeños are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1 to 2 minutes, stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.