Ingredients
3 tbsp unsalted butter
3⁄4 cup yellow onion, diced
1 large jalapeño pepper, finely diced
4 cloves garlic, minced or pressed through a garlic press
3 tbsp all purpose flour
2 cups half & half
4 oz cheddar cheese, grated sharp
4 oz pepper jack cheese, grated
1⁄4 tsp cumin
1⁄4 tsp salt
2 tbsp tomatoes , finely diced, use only the flesh, no seeds or juice
1⁄4 tsp red pepper flakes, crushed, optional for more heat
cilantro, freshly chopped, optional for garnish
Preparation
Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, for about 5 minutes until the onions are soft and translucent.
Add the garlic and cook for 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
Add half and half to the pot and whisk until the flour dissolves. Bring to a simmer and cook for a few minutes until thickened.
Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt, until all of the cheese is incorporated.
Add the cumin, salt, and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes.
Transfer to a bowl and serve hot with tortilla chips. Enjoy!
