- 2 Tbsp. neutral oil
- 1/2 yellow onion, finely chopped
- 1 tsp. kosher salt, divided
- 1 jalapeño, seeded, finely chopped
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3 garlic cloves, finely chopped
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1 Tbsp. cornstarch
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1 (12-oz.) can evaporated milk, divided
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1/4 tsp. paprika
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8 oz. sharp cheddar, finely shredded
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4 oz. Monterey Jack cheese, finely shredded
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1 Roma or plum tomato, finely chopped, plus more for topping
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1/4 cup finely chopped fresh cilantro, plus more for topping
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2 tsp. fresh lime juice
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Tortilla chips, for serving
- In a large skillet over medium heat, heat oil. Add onion, season with 1/2 tsp. salt, and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook, stirring, until fragrant, about 1 minute more.
- Meanwhile, in a small bowl, stir cornstarch and 1/4 cup milk until smooth.
- Add paprika and remaining milk to skillet. Bring to a boil over medium-high heat, stirring constantly. Briefly whisk cornstarch mixture to ensure it’s incorporated and pour into skillet. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring frequently, until mixture is thickened, about 2 minutes.
- Remove from heat. Add cheddar and Monterey Jack cheese and stir until melted and incorporated. Stir in tomatoes, cilantro, and lime juice; season with remaining 1/2 tsp. salt, if needed.
- Top with more tomatoes and cilantro, if desired. Serve warm with tortilla chips alongside.
Delish