1 8-ounce block of sharp cheddar cheese, grated
2 teaspoons cornstarch
6 ounces evaporated milk
1 whole pepper from a 7 oz. jar of Melissa’s Fire Roasted Sweet Red Bell Peppers, diced
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 teaspoon prepared mustard
Pinch of cumin, more or less to taste
Pinch of cayenne pepper, more or less to taste
In a medium to large mixing bowl, toss together grated cheese and corn starch, coating cheese thoroughly.
In a medium to large saucepan, bring evaporated milk to a boil. Add cheese, and stir until melted, stir in red pepper, mayonnaise, sour cream, mustard, cumin, and cayenne. Pour over nachos, baked potatoes, tacos, enchiladas, burritos, well, the world is your oyster with this delicious cheese. Top with your choice of toppings. Be sure to make Melissa’s Pickled Jalapeños one of them.