Ariba! There's no doubt I'm a cheese lover, I love all cheese's but yellow cheese. My grandmother always said "Milk is white, why eat a cheese that's been dyed" so I try to stick to that rule. This Mexican classic is made using none Mexican cheese and that's only because it will be nearly impossible for me to get my hands on Mexican cheese, being that I live in the Middle East.
1 cup whole milk
2 1/2 teaspoons corn starch (can be replaced with flour)
2 garlic cloves (minced)
1/2 teaspoon, Mexican oregano
1 teaspoon butter plus 1 teaspoon oil
2 roasted jalapeno peppers, peeled and chopped
1/4 cup parmesan cheese (grated)
1/4 cup mozarella cheese (grated)
125 grams, brie cheese, skinned removed and choped in 1inch pieces
Heat your oil and butter in a heavy duty sauce pan over medium low heat. Add your minced garlic and cook for a few seconds to infuse the oil. Add the oregano, salt and pepper to taste. Add your milk and and cook for 2 minutes, add the cornstarch and stir constantly for 5 minutes or until the milk begins to thicken. Once the milk lightly covers the back of a spoon, add the cheese's and stir until melted. Serve hot with crusty bread or corn chips. If you're replacing the cornstarch with flour, add the flour to your oil, butter, and garlic and cook until light golden in color.