Green Chile Queso Dip

1. 1
   prep · ~5 min

   Shred the cheeses and prep the fresh ingredients.

   1.Grate white cheddar and monterey jack on the large holes of a box grater.

   2.Dice the seeded tomato into small cubes.

   3.Minced the onion and garlic finely.

   4.Drain the canned green chiles well.
2. 2
   saute · ~4 min

   Sauté the onions, garlic, and green chiles.

   1.Melt butter in a medium saucepan over medium heat.

   2.Add minced onion and cook until softened (2-3 min).

   3.Stir in garlic and drained green chiles; sauté until fragrant (1 min).

   TIPKeep the heat low to medium—garlic burns fast and turns bitter.
3. 3
   saute · ~1 min

   Bloom the flour and cumin.

   1.Sprinkle the all-purpose flour and ground cumin over the onion mixture.

   2.Whisk constantly and cook for 1 minute to remove the raw flour taste.
4. 4
   simmer · ~3 min

   Add milk and stir until thickened.

   1.Pour in the warmed milk a little at a time, whisking continuously.

   2.Bring to a gentle simmer, still whisking, until the sauce coats the back of a spoon (2-3 min).

   TIPWarm milk blends in more smoothly and prevents lumps.
5. 5
   mix · ~3 min

   Melt in the cheeses slowly.

   1.Reduce heat to low.

   2.Add a handful of shredded cheese at a time, stirring until fully melted after each addition.

   3.Stir in the salt once all the cheese is incorporated and silky.

   TIPDon't rush this step—high heat can turn cheese gritty. Low and slow guarantees a velvety queso.
6. 6
   garnish · ~1 min

   Add fresh tomatoes and cilantro, then serve immediately.

   1.Fold in the fresh diced tomato gently.

   2.Transfer to a warm serving bowl and top with chopped cilantro.

   3.Serve immediately with warm tortilla chips.

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