Serves 6-8
2 tablespoons unsalted butter
1/2 yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or yellow pepper, seeded and finely chopped
1-2 hot peppers of your choice, seeded and finely chopped
1 teaspoon Kosher salt
1-1/2 cups milk, divided
1 8-ounce block cream cheese, cut into cubes
3 cups shredded cheese (Monterey Jack, Cheddar, and Brick would all work—or use a blend)
2 tomatoes, cored and diced
- Melt butter in a large saute pan or deep skillet over medium low heat. Add onion, peppers, and salt. Saute for 10 minutes until vegetables soften and become very fragrant.
- Add ½ cup of the milk along with the cream cheese. Stir consistently until the cheese has melted and is mostly smooth. Reduce heat to low.
- Add remaining milk followed by shredded cheese. Stir until incorporated, about 5 minutes, and remove from heat.
- Add diced tomatoes and gently stir until combined. At this point it is ready to go! You can puree it with an immersion blender or food processor for a smoother texture.
- Serve with chips, guacamole and salsa or use it for a big old plate of dinner nachos