📝 Instructions
= Recipe
1. In a saucepan, combine 2 cups whole milk, 0.5 yellow onion, finely chopped, 1 serrano pepper, seeds removed and finely chopped, 0.5 poblano pepper, seeds removed and finely chopped, and 1 garlic clove, grated. Heat over medium until it slightly bubbles.
2. In a small bowl, mix 3 tbsp cornstarch with enough water to create a slurry. Add to the saucepan, stirring often until the sauce slightly thickens.
3. Turn heat to low. Add 1 cup sour cream and mix well.
4. Gradually add 2 cups Monterey Jack cheese, grated, and 1 cup sharp white cheddar, grated, a handful at a time, ensuring each addition is fully melted before adding more, until smooth. Add 1 tsp chipotle pepper in adobo sauce and 0.5 tsp salt, or to taste.
5. Remove from heat and let cool slightly — the sauce will thicken as it cools. Stir in 0.25 Roma tomato, diced.