INGREDIENTS
- 16 ounces Velveeta cheese
- 1/4 teaspoon cayenne pepper
- 1/2 cup evaporated milk
- 5 tablespoons pickled jalapeno juice, (brine from a can of pickled jalapenos)
INSTRUCTIONS
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Cut Velveeta into cubes and place in a medium saucepan.
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Add cayenne pepper, evaporated milk and 4-5 tablespoons brine from a can of pickled jalapenos.
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Heat over medium-low, stirring constantly with a silicone spatula until cheese is fully melted and sauce is combined.
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Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
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Serve hot. The sauce thickens as it cools.