Chile Con Queso

Directions

1. 1
   1. 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.
2. 2
   2. Add the garlic and cook for another minute.
3. 3
   3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. 4
   4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
5. 5
   5. 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.
6. 6
   6. Stir in the sour cream.
7. 7
   7. Add salt to taste.
8. 8
   Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.