QUESO QUESO QUESO

queso-001
Ingredients
  • 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
Instructions
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the onion and jalapeños and saute until the onions are translucent, about 5 minutes. Add the garlic and stir briefly.
  3. 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.
  4. Add the tomatoes and green chiles and stir well. Lower the heat to very low.
  5. 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.
  6. Stir in the cilantro (if using) and the sour cream. Taste and add salt if necessary.
  7. Keep warm in a crock pot, or serve immediately with tortilla chips and/or flour tortillas.
Notes
* I used canned fire-roasted tomatoes, since tomatoes aren’t in season. I’d suggest you do the same until summer rolls around!
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