Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped green chiles, (canned) (drained)
  • 3 tbsp unsalted butter
  • 2 tbsp finely chopped onion
  • 3 garlic cloves
  • 1/2 tsp salt
  • 2 tbsp all-purpose flour
  • 1/2 teaspoon ground cumin
  • 2 cups 1 % milk (or skim/non-fat milk)
  • 4 cups grated old light/low-fat sharp cheddar cheese
  • 2 cups grated Monterey Jack cheese
  • 1/2 cup salsa
  • 4 tbsp (or more) chopped jalepenos - to your heat preference
  • cilantro sprigs/pieces
  • tortilla chips

Instruction

  • In a medium saucepan, over medium-low heat, melt butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned. 
  • Once the liquid has evaporated, about 2 minutes more, add the flour and cumin and whisk into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
  • Increase the heat to medium and slowly pour in the milk, whisking continually  until sauce is thick enough to coat the back of a spoon, about 5 minutes.
  • Lower the heat to medium-low and add the shredded cheeses, a 1/3 of it at a time. Stir until cheese in incorporated before adding more cheese.
  • Fold in the salsa, chiles and jalapenos. Sprinkle with cilantro and serve warm with tortilla chips