Tex-Mex inspired queso dip with lean ground turkey

Finely mince the jalapeno and get out the cumin seeds.

Mix the ground turkey on a plate with the salt, garlic powder, chili powder and MSG.

Grate the two cheeses and measure the evaporated milk.

Place a pan over medium heat with five grams of neutral oil; once hot add the jalapeno and cumin seeds and toast until fragrant without burning them.

Add the turkey mixture and cook two to three minutes, crushing it with a potato masher into small pieces.

Add the evaporated milk, stir, and bring to a simmer before stirring in all the grated cheese.

Turn the heat to low and stir until the sauce thickens; more cheese to thicken, more milk to thin, and note it thickens a lot as it cools.

Sprinkle in more cayenne powder and smoked paprika, and hot sauce if wanted.

Set two servings of chips on a plate and separate them, add habanero to the cheese sauce, drizzle it over the bottom layer, add more chips and drizzle the rest over the top.

Finish with shredded lettuce, diced tomato and pickled onion.