INGREDIENTS
228 g
monterey jack
86 g
white cheddar
1 tbsp
unsalted butter
2 tbsp
yellow onion
1 1/2 tbsp
poblano pepper
2 tbsp
serrano peppers
1
garlic clove
1 tbsp
tomato
1/2 tsp
ground cumin
793 g
evaporated milk
1/2 tsp
chipotle pepper
2 tbsp
cornstarch
1/4 tsp
salt