Ingredients:
| 3 Tbsp LG Baklouti Chili Olive Oil |
| 1/2 medium Spanish onion, minced |
| 1 large garlic clove, minced |
| 1 Tbsp flour |
| 1 5-ounce can evaporated milk |
| 1 large pinch of sea salt |
| Freshly ground pepper |
| 3 cups Mexican-blend cheese, shredded |
| 1/4 - 1/2 cup Half & Half |
| 3 Jalapenos, minced (optional) |
Directions:
Heat Baklouti Green Chili Oil in a medium-sized pan. Add onion and garlic, saute for approx. 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for roughly 2 minutes.
Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt and freshly ground black pepper.
Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced Jalapenos until very hot.
Serve immediately.
Recipe adapted from the wicked noodle