South American Cheese Sauce

Don't be dissuaded because of the ingredient Velvetta. If there ever was a recipe made for it, this is it. Serve over baked potatoes, vegetables, fish, pasta or any which way your creative juices take you.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 2 cups

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 3  fresh garlic cloves, minced
• 1 -2  jalapeno peppers, seeded and minced or 1 -2  pepper, of your choice
• 1 (14 1/2ounce) can diced tomatoes, drained
• 3  tablespoons fresh cilantro, minced
• 2⁄3 cup  light cream, half-and-half or 2⁄3 cup heavy cream
• 1  cup Velveeta cheese
•  salt and pepper, to taste

Directions

1. In a heavy skillet heat oil then add garlic, onion and fresh pepper over medium heat. Saute onion until translucent and soft. Stir in tomatoes. Reduce heat to low and simmer for approximately 15 minutes or until mixture has slightly thickened.
2. Stir in cream and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Stir in cilantro then season with salt and pepper, to taste. If too thick, thin with a few tablespoons chicken broth.
3. Serve immediately. See serving suggestions in recipe description.