Pasta With Chile Con Queso
|Peanut oil/Corn oil||1 Tablespoon|
|Garlic cloves||1 Medium, chopped fine|
|Jalapeno pepper||1⁄2 Small, seeded and chopped fine|
|Evaporated skim milk||1 Cup (16 tbs)|
|Low salt part skim milk cheddar cheese||6 Ounce, shredded|
|Low salt part skim milk monterey jack cheese||1⁄4 Pound, shredded|
|Finely chopped cilantro||2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large saucepan, heat the oil with the garlic and jalapeno over moderate heat.
When they sizzle, add the evaporated milk and, stirring frequently and taking care that the milk doesn't boil over, simmer briskly until it has reduced by about a third and has a creamy consistency, 7 to 10 minutes.
Reduce the heat slightly and gradually sprinkle and stir in the cheeses.
Continue stirring until they have melted completely.
Then spoon the sauce over cooked pasta and garnish with cilantro.