| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 300g - Tillamook extra sharp cheddar 300g - milk 12g - sodium citrate 4g - salt 1.5g - sodium hexametaphosphate, SHMP 50g - pickled jalapeños |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) blender |
about 25 minutes | 12 servings |
RECIPE STEPS
Heat My Sous-Vide to 167°F/75°C
Prepare the cheddar
Cut the cheddar cheese into small pieces, or shred with a grater
Bag and seal
Place milk and salts into the bag and agitate to dissolve
Place the cheese pieces into the bag and seal
Melt the cheese
Cook the bagged mixture for 15 minutes to melt the cheese
Blend
Transfer the melted cheese into a blender
Add pickled jalapeños and blender until smooth
Serve warm with desired tortilla chips