Yields approximately 8 servings
1 pair of Silver Creek Landjaegers (plain or jalapeno cheddar)
8 oz block cheddar cheese - shredded
1 Tbsp cornstarch
1 Tbsp butter
1 Tbsp vegetable oil
1/2 cup onion - minced
2 cloves garlic - minced
2 roma tomatoes - diced
1/2 tsp kosher salt
1/4 tsp ground cumin
1/4 tsp cayenne pepper
12 oz can evaporated milk - full-fat
4 oz diced green chilies - drained
1/4 cup chopped fresh cilantro
In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
Slice Landjaegers into bite sized pieces, set aside
Heat butter and oil over medium high heat in a saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
Reduce heat to medium and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper
Add evaporated milk and cheese mixture. Stir in diced green chilies. Turn heat down to low and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
Stir in Landjaegers and cilantro
Remove from heat and serve warm
Adapted from: thechunkychef.com
Silver Creek Landjaegers (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.