|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)|
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.
Recipe adapted from the wicked noodle