Chile Con Queso Dip

By Lsweetnell

Melty gooey cheese dip that is perfect for Taco Tuesday! 100% from scratch, no Velveeta or other processed cheese. I have cut back on the peppers, I like warm, but I don't like hot.


Serves: 8 Servings

Reminds me of Tippy's Toco's or now Tucan Taco.

Ingredients

• 1/2 Sweet Onion, Finely Diced
• 2 Cloves Garlic, Minced
• 1 Serrano Peppers, seeded and Finely Diced
• 1 Jalapeno Peppers seeded and Finely Diced
• 2 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 1 Cup Whole Milk
• 6 Cups Shredded Cheese (I used 3 Cups Longhorn Cheddar and 3 Cups of Monterrey Jack)
• 1/2 Cup Cilantro, Chopped
• 2 Plum Tomatoes, Peeled and Diced
• 1/2 Cup Sour Cream
• Salt, To Taste

Details

Adapted from bakingbeauty.net

Preparation

Step 1

In a large sauce pan melt butter over medium heat. Add in onion, and peppers. Cook for 5-7 minutes or until softened.
Add garlic and cook for another minute.
Whisk in flour and cook for around 60 seconds.
Pour in milk and cook for 5 minutes whisking constantly until thickened.
Stir in tomatoes and cilantro.
Turn the heat down to low. Add cheese ¼ a cup at a time. Let cheese melt before stirring in more. Repeat until all cheese is used up.
Stir in sour cream and salt to taste.