Kosher salt and freshly ground black pepper, to taste
¼cupplain Greek yogurt
1avocado, halved, seeded, peeled and diced
2tablespoonschopped fresh cilantro leaves
Instructions
Melt butter in a medium saucepan over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato until softened, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in coconut milk, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes. Stir in chili powder and cumin; season with salt and pepper, to taste. Stir in Greek yogurt until well combined, about 1 minute.
Serve immediately, garnished with tomatoes, avocado and cilantro, if desired.
Notes
To reheat, place in microwave and stir in 30-second intervals. Add milk as needed until desired consistency is reached.