Recipe and text excerpted from “Turnip Greens & Tortillas” © 2018 by Eddie Hernandez & Susan Puckett. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Makes: 5 cups
2 cups milk
8 cups shredded American cheese
1/4 cup diced pickled jalapenos
Fresh jalapenos to taste, diced
In a large saucepan, bring milk to a boil and then remove from heat. Stir in shredded cheese and pickled jalapenos. Whisk till smooth, about 5 minutes. Garnish with diced fresh jalapenos. Serve with tortilla chips.
Per 2-tablespoon serving: 87 calories (percent of calories from fat, 72), 5 grams protein, 1 gram carbohydrates, no fiber, 7 grams fat (5 grams saturated), 22 milligrams cholesterol, 341 milligrams sodium.