My Easy go-to Method

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½ pound of white American cheese

½ cup Milk

2 Tbsp Pickled Jalapeño

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1. Get white American cheese from the deli section. When asked for what size for how thick you want your cheese sliced tell them the largest setting. It should be almost exactly ½ pound.

2. Shred the cheese.

3. In a pot bring milk up to a simmer. Add shredded cheese and stir.

4. Stir in jalapeño and add some of the juice if you like it a little spicy.

Method 1 - American Cheese

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200 grams cheese (or ½Lb Pepper Jack, Monterey Jack or semi-firm cheese)

200 grams American cheese

100 mL evaporated milk (or ½ cup)

15 grams butter (optional)

2 tablespoons canned or pickled green chiles (or their juice)

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1. Combine cheese, milk, and butter. Heat and stir until smooth.

2. Add green chiles.

3. Adjust consistency with milk or cheese.

Method 2 - Sodium Citrate

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200 grams cheese (Monterey Jack or semi-firm cheese)

100 mL evaporated milk

2-3 grams sodium citrate

15 grams butter (optional)

2 tablespoons canned or pickled green chiles (or their juice)

Fresh cilantro leaves (optional)

Salt and Latin-American spices to taste

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1. Combine cheese, milk, sodium citrate, and butter. Heat and stir until smooth.

2. Add green chiles, cilantro, salt, and spices.

3. Adjust consistency as needed.

Method 3 - Lime and Baking Soda

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200 grams cheese (Monterey Jack or semi-firm cheese)

40-50 mL fresh squeezed lime juice

2-3 grams baking soda

80 mL evaporated milk

15 grams butter (optional)

2 tablespoons canned or pickled green chiles (or their juice)

Fresh cilantro leaves (optional)

Salt and Latin-American spices to taste

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1. Combine lime juice and baking soda. Let foam stop.

2. Boil juice until reduced by half.

3. Stir in milk.

4. Add cheese and butter. Heat and stir until smooth.

5. Add green chiles, cilantro, salt, and spices.

6. Adjust consistency as needed.

Serve

1. Serve with tortilla chips.