No-Velveeta Chili con Queso
2 Tbspunsalted butter
1/2 cyellow onion, chopped fine
2serrano chiles, diced small
1jalapeno pepper, diced small
2 clovegarlic, minced
1 cevaporated milk
1/2 cfresh cilantro, chopped
1 can(s)(15 oz.) diced tomatoes, well drained
12 ozcolby cheese, grated
12 ozmonterey jack cheese, grated
How to Make No-Velveeta Chili con Queso
- Chop the onion. Seed and dice the jalapeno and serrano peppers.
NOTE: You may wish to wear gloves to protect your skin from the capsaicin inside the peppers. If not using gloves, wash your hands immediately with soap and water to remove any trace of capsaicin.
- Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeno. Cook until the onions are translucent. Add the garlic and cook for another minute.
- Add the flour to the pan and stir until well blended. Slowly pour the milk into the pan while stirring, and continue to cook, stirring constantly, until the sauce has thickened. Blend in the cilantro and tomatoes.
- Reduce the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Serve immediately with tortilla chips.