- 2 Tbsp butter
- ½ a medium onion, chopped (about ½ cup)
- 2 jalapeños, minced
- 4 cloves of garlic, minced or pressed
- 2 Tbsp flour
- 1 cup milk
- 2 plum tomatoes, peeled and diced (about 1 cup)*
- 1 small can green chiles
- 3 cups shredded Cheddar
- 2 cups shredded Monterrey Jack
- ½ cup of cilantro, chopped (optional)
- ½ cup sour cream
- Salt to taste
- Melt the butter in a large saucepan over medium heat.
- Add the onion and jalapeños and saute until the onions are translucent, about 5 minutes. Add the garlic and stir briefly.
- Add the flour and stir until bubbly and beginning to color. Stir in the milk a little at a time, making sure to break up any lumps as you go. Simmer, stirring, until the mixture is slightly thickened.
- Add the tomatoes and green chiles and stir well. Lower the heat to very low.
- Add the cheese by the ¼- to ½-cup, stirring well to incorporate each addition and ensuring that the cheese is melted before you add more. Continue until all cheese has been added.
- Stir in the cilantro (if using) and the sour cream. Taste and add salt if necessary.
- Keep warm in a crock pot, or serve immediately with tortilla chips and/or flour tortillas.
* I used canned fire-roasted tomatoes, since tomatoes aren’t in season. I’d suggest you do the same until summer rolls around!