1/2 of a large onion, chopped
1 or 2 cloves garlic, minced
1 diced poblano pepper (if you do not like spicy, take out seeds)
1 diced jalepeno pepper (if you do not like spicy, take out seeds)
1/2 cup chicken broth
1 1/4 milk (I used 2% Horizon Organic)
3 tbsp cornstarch
2 cups sharp shredded cheddar cheese (I used one 8oz. package Tillamook sharp shredded cheese)
1 tbsp lime juice
1 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1tsp chili powder
cilantro to taste (hubby does not like it so I just add to my serving when I scoop myself out some)
ground beef cooked (I do not like ground beef in mine but my husband does so I cook up a pound of it separately and he puts it in his.)
1. In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.
2. Bring a medium to large sauce pan up to medium heat and oil bottom of pan. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.
3. Add the chicken broth and 1 cup of milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.
4. Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.5. Add the cheese and stir until it melts completely. Then add the cilantro, lime juice, chili powder, cumin, salt, and pepper. Mix well, remove from heat and you have nacho dip!
|Nacho Dip with Ground Beef|