Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) cornstarch
  • 1 1/2 cups (355ml) low-sodium vegetable broth
  • 1/4 cup (60g) plain Greek yogurt
  • 8 oz (225g) sharp white cheddar, freshly grated
  • 8 oz (225g) Monterey Jack, freshly grated
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1 tbsp (15ml) lime juice
  • 2 tbsp (30g) diced pickled jalapeños

Instructions:

  1. Melt the butter over medium-low heat. Whisk in the cornstarch and cook for 1 minute until the mixture is frothy and bubbling.
  2. Slowly pour in the vegetable broth, whisking constantly until the liquid thickens into a translucent, glossy glaze.
  3. Whisk in the plain Greek yogurt until smooth; this stabilizes the emulsion to prevent the cheese from breaking.
  4. Reduce heat to low. Add the grated cheddar and Monterey Jack one handful at a time, stirring gently with a spatula until fully incorporated and smooth.
  5. Fold in the smoked paprika, garlic powder, lime juice, and diced jalapeños. Remove from heat immediately once blended.