Chile Con Queso

By weavincanuck

Ingredients

• 2 Tbsp. butter
• 1/2 onion, diced (about 1/2 c.)
• 4 cloves garlic, minced
• 3 Serrano peppers, diced
• 3 jalapeno peppers, diced
• 2 Tbsp. cornstarch
• 1 c. milk
• 6 c. shredded cheese (any combination of Longhorn cheddar & Monterey Jack)
• 1/2 chopped cilantro
• 2 plum tomatoes, diced (about 1 c., can use canned if tomatoes aren’t in season)
• 1/2 c. sour cream
• salt to taste

Details

Servings 4
Adapted from freshtart.com

Preparation

Step 1

Melt the butter in a saucepan on medium-low heat, add onions and peppers, and cook for 5 minutes, stirring a few times, until onions are translucent.  Add the garlic and cook for another minute.

Meanwhile, whisk the cornstarch into the milk.  Whisk the milk mixture into the vegetables and cook until thick, about 2-3 minutes.  Stir in the cilantro and tomatoes.

Turn heat to low and 1/4-cup at a time, slowly add the shredded cheese, stirring until completely melted before adding more.  When all the cheese is added, stir in the sour cream.  Add salt to taste.  Serve hot with tortilla chips.