Heat the butter in a medium saucepan over medium heat until melted. Add in the diced jalapeno and allow to cook for 1-2 minutes until fragrant.
2 tablespoons salted butter, 1 tablespoon Old El Paso Sliced Jalapenos
Toss in half the diced tomato and let cook for approximately 1 minute. Stir in the flour, stirring so that everything is coated and combined.
2 whole roma tomatoes, 2 tablespoons all-purpose flour
Quickly after adding the flour, whisk in the coconut milk. Pour it in slowly, whisking constantly until fully added. Bring to a boil and then reduce to a simmer. Add in the taco seasoning and stir to fully combine. Continue to whisk off and on for 6-7 minutes or until thickened to your liking.
2 cups unsweetened coconut milk, ½ ounce Taco Seasoning
Increase heat back to medium and stir in the cheese one cup at a time (8 ounces is approximately 2 cups cheese), whisking until smooth in between batches. Stir in the fresh cilantro.
8 ounces Mexican blend cheese, ¼ cup chopped fresh cilantro
Turn off the heat and fold in the greek yogurt. It should melt in quickly and fully combine.
½ cup plain Greek yogurt
Serve immediately with chips, garnished with more chopped cilantro and the remaining diced tomatoes. Alternately, you can keep warm in a slow cooker until ready to serve. Enjoy!
tortilla chips