Jalapeño Four-Cheese Sauce ingredients1/2 cup Carnation Pet Milk
1 Tbsp cracked black pepper
1 tsp granulated garlic
1 (7-oz) can diced jalapeño peppers, undrained
2 Tbsp liquid from La Victoria Hot Sliced Nacho Jalapeños
1 tsp McCormick Chicken Base
1 (8-oz) pkg cream cheese
1 tsp ready-to-use minced garlic
1 tsp basil leaves
2 cups shredded Parmigiano-Reggiano cheese
2 cups Feta cheese crumbles
1 cup shredded Monterey Jack cheese
1/2 cup? Colby cheese
1/4 cup Chardonnay
6 cups 2-Day Nina Tomato Sauce, pureed
DirectionsWarm Carnation Pet Milk, black pepper, and granulated garlic over Low heat. Stir in diced jalapeño peppers, liquid from Sliced Nacho Jalapeños, and the Chicken Base.
Add cream cheese; stir until melted. Stir in minced garlic, basil, cheeses, and Chardonnay.
Warm 2-Day Nina Tomato Sauce; ladle into Jalapeño 4-Cheese Sauce, stirring well after each addition. Cover and cook on Low for 2 hours.