Ingredients
Grilled Jalapeños
2 jalapeno chiles
1 tablespoon olive oil
Melted Cheese
227 g (1/2 lb) American cheese (Boar's Head), cut into sandwich slices and cut into 1/2 squares
120 ml (1/2 cup) evaporated milk, and extra to adjust thickness
Optional add-ins: a pinch of cumin, or a dash of garlic powder for extra flavor
Directions
Grilled Jalapeños
- Prep the jalapeños: Wash and thoroughly dry the jalapeños to prevent oil from splattering. Keep them whole.
- Heat the pan: Warm 1 to 2 tablespoons of olive oil, or lard in a pan over medium-high heat until hot.
- Sear and flip: Place the jalapeños into the hot skillet. Cook for 5 to 15 minutes, flipping or stirring them frequently with tongs until the skin is blistered, wrinkled, and browned on all sides.
- Cover and peel: Place the grilled jalapeños on a plate and cover them while they cool. This will allow them to "sweat," making them easier to peel. Once cold enough to handle, remove the charred skin with a spoon. Cut them into long stripes avoiding the seeds, or slice them for more heat. Set aside in the refrigerator until ready to incorporate into the melted cheese.
Melted Cheese
- Melt the cheese: Place your skillet over medium-low heat. Place the cheese and evaporated milk, and add any optional add-ins (like green chilies or spices) if you are using them.
- Stir constantly: Whisk or stir continuously with a heat-safe spatula. American cheese and evaporated milk emulsify beautifully, creating a perfectly smooth sauce without clumping.
- Adjust consistency: Once the cheese is fully melted and smooth, check the thickness. If it is too thick, stir in an extra tablespoon or two of evaporated milk until it reaches your desired dipping consistency.
- Add the grilled jalapeños and serve immediately: Remove the skillet from the heat. Add the jalapeños and stir. Serve warm straight from the pan or transfer to a bowl.
Comments
Post a Comment