This flavourful cheese sauce gets a spicy and creamy kick from jalapeños, cheese and Bonny Evaporated Milk – perfect to spread over tortilla chips.
Cheese Sauce
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1-2 garlic cloves, chopped
- 2 tablespoons jalapeño peppers, chopped
- 1 tablespoon cornflour
- 1 can Bonny Full Cream Evaporated Milk (410g)
- 250g cheddar cheese, grated
- 1 teaspoon hot sauce
- Salt, to taste
Preparation
Place a pot over medium heat. Add butter and finely chopped onion, garlic and jalapeño peppers. Sauté for 2–3 minutes.
Toss in the cornflour and stir in Bonny Full Cream Evaporated Milk. Then lower the temperature.
Add the cheese while whisking continuously until the cheese is melted and the sauce is smooth.
Season with hot sauce and salt to taste.
Serve hot immediately. If the sauce cools and forms a skin on the top, whisk occasionally to mix it in.
Submitted by Bonny
This cheese sauce reheats well. You can make it several days ahead and store in the refrigerator up to 5 days.
