Ingredients
1 tablespoon refined coconut oil (or other neutral oil)
1 small onion, divided
2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
½ cup heavy cream
8 ounces Monterey Jack cheese, cut into chunks
4 ounces white American cheese, cut into chunks
1 ½ tablespoons fresh chopped cilantro, divided
1 Roma tomato, deseeded and dice
Preparation
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Cut onion in half and mince one half. Set aside.
Warm oil in a small saucepan over medium heat. Add 2/3 of minced jalapeno and grate ½ onion into pan. Stir to coat and cook for 3-5 minutes until tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.
To create a simple pico de gallo: Combine chopped onion, tomato, ½ tablespoon cilantro, and remaining jalapeno in a bowl.
