Cheese and Chile Pepper Dip (Tex-Mex Chile con Queso)

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.

2 Tbsp. unsalted butter
2 serrano chiles, stemmed and seeded, then diced
1 jalapeño, stemmed and seeded, then diced
½ medium yellow onion, diced
2 cloves garlic, finely chopped
2 Tbsp. all-purpose flour, unbleached
1 cup milk
1 cup canned diced tomatoes, with juice
½ cup fresh cilantro, chopped
3 cups cheddar cheese, grated (~ 12 oz)
3 cups Monterey Jack cheese (~ 12 oz)
½ cup sour cream
sea salt

To Serve:
tortilla chips

Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, ½ cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.

Makes 5 cups.