Ingredients
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion diced
- 2 serrano chiles seeded and diced
- 1 jalapeño seeded and diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese freshly shredded
- 8 ounces Monterey Jack cheese freshly shredded
- 1/2 cup fresh cilantro chopped
- 1 medium tomato diced
- 1/4 cup sour cream
- 1/4 teaspoon ground cumin
- Salt to taste
Instructions
- Melt butter in a medium saucepan over medium heat. Cook onions and chiles until onions are translucent, about 5 minutes. Add garlic and cook for another minute.
- Stir in flour and cook for 30 seconds. Gradually add milk, whisking constantly until the mixture thickens, about 5 minutes.
- Reduce heat to low. Add cheeses gradually, stirring until melted. Stir in cilantro, tomatoes, sour cream, and cumin. Season with salt to taste.
