White Queso Dip
- 4 Tbsp butter
- 1/4 cup white flour
- 2 cups milk
- 1/2 tsp ground cumin
- Small can chopped green chiles,drained
- -or- 3 frozen green chili's, chopped finely.
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp. olive oil
- 1 fresh jalapeno, chopped
- -or- 1 frozen jalapeno, chopped
- 2 Cups pepper jack, monterey jack, or asadero cheese, grated
- 1 tsp salt
- 10 twists fresh pepper
Adapted from cooking-mexican-recipes.com
First saute onion in olive oil for 3 minutes over medium heat; stirring occasionally.
Add 1/2 tsp salt, about 5 twists of pepper and 1/2 tsp cumin to onions.
Add the chopped chili's and jalapeno's; cook for 3 minutes.
Add garlic and cook for 2 minutes. Set mixture to the side.
In a large sauce pan, melt butter on low. Add flour, whisking constantly.
When your roux begins to boil, set the timer for 1 minute. Continue Stirring.
Add in 2 cups of milk while whisking. Cook on medium to medium low for approximately 5 minutes or until sauce thickens.
Turn the heat down to low; add onions, chili's, jalapeno's and garlic mixture; Continue stirring.
Remove from heat; add the grated cheese, one handful at a time; stirring while you add the cheese.
After you have added half of the cheese, taste the queso. Add more salt and pepper if needed.
Place cheese in a slow cooker to keep warm.
Serve with tortilla chips.
*KITCHEN TIP: During the summer months, you can grow peppers rather easily. To store jalapenos, cut in half, seed and then place in a freezer bag. You can pull them out as needed. For Green chili's, place chili's in foil in the oven for about 20 minutes on 350*. Remove from oven and let sit for 10 minutes. The skin should come off easily. Remove seeds and store in a freezer bag until needed.