Had a craving, needed to have lunch. I was happy to discover that I had most of the ingredients, just didn’t have American or Monterey Jack cheese. I used a 4-cheese Mexican blend. Don’t. It’s not melty enough so the dip was flavorful but very thick.

1 Tbsp butter
1/2 cup onion, finely chopped (I used yellow)
1 jalapeno pepper, with seeds, basically minced
3 Roma tomatoes, rinsed, seeded, chopped
4 oz American cheese, shredded
4 oz Monterey Jack cheese, shredded
1 tsp corn starch
Ancho chile powder, chipotle chile powder, and cayenne pepper to taste
1 Tbsp taco sauce (original or hot)
1 tsp hot sauce (use your favorite)

Cook the onion in butter until it is soft. The onion, not the butter. The butter will already be soft. Stir in the tomatoes and jalapeno then simmer for 10 minutes, stirring occasionally. Meanwhile, put the cheese, corn starch, and dry spices into a zip top bag and shake the heck out of it to blend everything together. Stir the cheese blend into the tomato blend a little bit at a time, waiting until what you have has melted before adding more. I did the cheese in 4 batches. Stir in the taco sauce and hot sauce then heat through. Serve with chips or just get out a spoon and dig in.

{May 6, 2012}