Scale

2 cans (12 oz each) of creamy evaporated milk

16 oz block of white American cheese, freshly cubed for easy melting

8 oz block of pepper jack cheese, shredded for a gentle kick of heat

1 (4 oz) can of diced green chiles, well-drained

1 tablespoon of jarred diced jalapeños, finely chopped

1 tablespoon of brine from the jalapeño jar, for a bright, tangy boost

Sliced jalapeños, for added heat

Diced tomatoes, for fresh color and sweetness

Minced fresh cilantro, for a burst of herbal brightness

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Shred or cube the white American cheese and pepper jack cheese, then set them aside so they’re ready to melt smoothly into the sauce. Smaller pieces will melt faster and more evenly, so take your time prepping them.
Pour the evaporated milk into a medium saucepan and warm it gently over medium-low heat. You don’t want it bubbling, just gently heated until it’s steamy and ready to welcome the rest of the ingredients.
Stir in the diced green chiles, jarred diced jalapeños, and a tablespoon of the bright, tangy jalapeño brine. This blend adds just the right amount of kick without overwhelming the creamy base.
Add both cheeses to the pan, cover, and cook, lifting the lid to stir frequently, until the mixture is completely melted and silky smooth. Keep a close eye on the heat; if it starts to bubble or thicken too quickly, lower it to prevent scorching or graininess.
Serve piping hot, garnished with sliced jalapeños, fresh diced tomatoes, and a sprinkle of minced cilantro if desired. Scoop it up with warm tortilla chips and enjoy every melty, satisfying bite.