Chile con Queso

By GadgetGirl

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.

Ingredients

• 2 tbsp. unsalted butter
• 2 serrano chiles, stemmed and seeded, then diced
• 1 jalapeño, stemmed and seeded, then diced
• 1 ⁄2 medium yellow onion, diced
• 2 cloves garlic, finely chopped
• 2 tbsp. flour
• 1 cup milk
• 1 cup canned diced tomatoes, with juice
• 1 ⁄2 cup chopped fresh cilantro
• 3 cups grated cheddar cheese (about 12 oz.)
• 3 cups Monterey Jack cheese (about 12 ounces)
• 1 ⁄2 cup sour cream
• Kosher salt
• Tortilla chips, for serving

Details

Servings 8
Adapted from saveur

Preparation

Step 1

Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
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