Ingredients :
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch
- 1 can evaporated milk
- Salt
- 2 tablespoons pickled jalapeños or to taste
Directions :
- In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Stir in jalapeños. Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the "warm" setting for serving.
