Prep: 20 min Total: 20 min Serves 8-10 (about 2 1/3 cups)

1 cup milk 3 cups shredded Cheddar cheese 2 tbsp cornstarch 1/3 cup salsa 2 green onions, thinly sliced 2 tbsp coarsely chopped, drained pickled jalapeno peppers

In small saucepan, heat milk over medium heat until bubbles begin to form around edge, about 3 min. Toss Cheddar cheese with cornstarch; gradually whisk into milk, 1/2 cup at a time, until melted. Cook over medium heat, whisking often, until smooth and thickened, about 5 min. Stir in salsa, green onions and jalapeno peppers. Serve Warm.