Hatch Chile Con Queso
|3 Tbsp unsalted butter|
|2 Tbsp grated onion|
|3 garlic cloves, finely minced|
|1/2 tsp Kosher salt|
|2 Tbsp all-purpose flour|
|1/2 tsp ground cumin|
|1½ to 2 cups whole milk|
|4 cups Cheddar cheese, grated|
|2 cups Monterey Jack cheese, grated|
|2 plum tomatoes, seeded, diced, and drained|
|5 large roasted Hatch Chiles, chopped, drained on paper towels, and set aside|
|Cilantro, roughly chopped|
|DLM White Corn Tortilla Chips|
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips.