4 teaspoons corn starch
2 (12 ounce) cans evaporated milk
16 ounces sharp cheddar cheese
8 ounces Mexican-blend cheese
1/2-1 cup The Real Dill Green Chile Hot Sauce (depending on spice preference)
Salt, to taste
2 teaspoons smoked paprika
chopped cilantro, to taste
Cut jalapeños in half and remove seeds and veins. Roast at 400 degrees for 15 to 20 minutes or until soft. Once cooled, mince. Mix together corn starch and 2 tablespoons of water until smooth. Over medium heat, heat the evaporated milk in a cast iron skillet until hot, but not boiling. Whisk in cheese, cornstarch mixture, salt, paprika and Green Chile Hot Sauce until smooth. Cook for 2 to 5 minutes or until the cheese is thick. Whisk frequently to avoid the ingredients sticking to the bottom of the pan. Remove from heat and add in roasted jalapeños. Garnish with cilantro and serve with tortilla chips.
Recipe and photo provided by The Real Dill. Visit therealdill.com to order products.