1 tablespoon (15 ml) cornstarch

1 can 370 ml evaporated milk

1 onion, finely chopped

1 clove garlic, finely chopped

1 jalapeño pepper, seeded or not, finely chopped

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) tomato paste

2 cups (500 ml) yellow sharp cheddar, grated

Salt and pepper

In a bowl, dissolve the cornstarch in the evaporated milk. Set aside.

In a small saucepan, soften the onion, garlic, and jalapeño in the oil. Add the tomato paste and cook for about 1 minute. Add the evaporated milk and bring to a boil, stirring with a whisk. Simmer gently for about 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Set aside.

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