• 1 Tbsp neutral oil like canola or grapeseed oil
• 1/4 cup diced yellow onion (approx. 1/4 med onion)
• 1 medium jalapeno - seeded and diced
• 1 Tbsp cornstarch
• 1 1/2 cup milk
• 8 oz. American cheese - shredded or torn
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt

1. Pour oil into heavy bottom pot and heat until it shimmers. Add onions and jalapeno and cook, stirring often, until they have softened, about 5 min.
2. Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeno are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1-2 min., stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.

Serves: 10      Total cooking time: 15 min.
Source: NYT cooking app