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Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes


a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch


Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer — DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.

Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.

Makes 4 cups.


If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.