Chile Con Queso

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 onions, diced or 1/2 cup onion
• 4 garlic cloves, minced
• 3 serrano peppers, diced
• 3 jalapeno peppers, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 6 cups of shredded cheese (can use any combination of longhorn cheddar and monterrey jack)
• 2 plum tomatoes, peeled and diced (can use canned if tomatoes arenムt in season) or 1 cup plum tomato (can use canned if tomatoes arenムt in season)
• 1/2 cup sour cream
• salt

Recipe

• 1 1. melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
• 2 2. add the garlic and cook for another minute.
• 3 3. whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
• 4 4. add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. stir in the tomatoes.
• 5 5. turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the sauce until completely melted. repeat.
• 6 6. stir in the sour cream.
• 7 7. add salt to taste.
• 8 notes: you can vary which chiles you use to control how hot you want the queso to be. also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. the key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.