Categories: Appetizers
Ingredients
- 1/2 onion diced (about 1/2 cup)
- 4 cloves of garlic minced
- 3 Serrano peppers diced
- 3 jalapeno peppers diced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
- 1/2 cup of cilantro, chopped
- 2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
- 1/2 cup of sour cream
- Salt to taste
Directions
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Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
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Add the garlic and cook for another minute.
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Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
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Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
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Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
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Stir in the sour cream.
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Add salt to taste.