Ingredients:

  • 1 lb White American cheese, cubed
  • 4 oz Pepper Jack cheese, freshly shredded
  • 2 oz cream cheese, softened
  • 0.75 cup whole milk
  • 4 oz diced green chilies, undrained
  • 1 tbsp pickled jalapeños, finely minced
  • 1 tbsp salted butter
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 1 pinch cayenne pepper

Instructions:

  1. Cube the White American cheese into 1-inch pieces and freshly shred the Pepper Jack cheese by hand to avoid anti-clumping agents found in bagged cheese.
  2. Place a medium heavy-bottomed saucepan over low heat and add the salted butter and whole milk.
  3. Once the milk is steaming but not boiling, add the softened cream cheese and whisk until fully incorporated into the liquid.
  4. Add the cubed White American cheese one handful at a time, stirring constantly in a figure-eight motion with a silicone spatula until completely melted before adding the next batch.
  5. Fold in the shredded Pepper Jack cheese, diced green chilies (with liquid), minced jalapeños, cumin, garlic powder, onion powder, and cayenne pepper.
  6. Continue to stir over low heat (maintaining a temperature below 150°F) for 3–5 minutes until the mixture is cohesive and glossy.