1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.
This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.
P.S. This recipe is so easy to make and customize to your taste & spice levels.
P.S.S. This makes a little over a pint of sauce.
TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.
Safely Dehydrating Meat: Dry only lean meats and blot off any oil during the drying process. It is the fat in meat that can turn rancid as it reacts over time with oxygen. Heat and light accelerate oxidation, so store in a cupboard away from heat.
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