Blanco Sauce

1 pound monterey jack cheese, grated
1/2 cup extra-sharp cheddar cheese, grated
2 cups heavy cream
1/2 cup yellow onion, finely chopped
1/4 cup jalapeño, seeds removed, minced
2 tablespoons olive oil
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon chili powder, plus extra for garnish

Heat olive oil in a medium saucepan over medium-high heat and sauté onion and jalapeño for 6-8 minutes, or until softened.
Pour in heavy cream and bring mixture to a boil, then remove from heat and stir in cheeses until melted and smooth.
Season with chili powder and stir in cilantro.
Pour over burritos or serve with chips, and enjoy!