Chile con queso

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Ever just have one of those days? Maybe you got some bad news, or maybe the day was just altogether hard. Everybody has had a day like that. You know what a great way to drown your sorrows is? In queso.

(From ‘The Homesick Texan Cookbook,’ by Lisa Fain, 2011)

2 tablespoons unsalted butter

1/2 medium yellow onion, diced

2 serrano chiles, seeds and stems removed, diced

1 jalapeno chile, seeds and stems removed, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup whole milk

1/2 cup chopped cilantro

1 cup canned diced tomatoes

3 cups grated cheddar cheese (12 ounces)

3 cups grated Monterey Jack cheese (12 ounces)

1/2 cup sour cream

Salt, to taste

Tortilla chips, for serving

Melt the butter in a saucepan on medium-low heat. Add the onions, serrano chiles, and jalapeno and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan and cook for about 30 seconds.

Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes. Stir in the cilantro and tomatoes.

Turn the heat down to low, and 1/4 cup at a time, slowly stir in the grated cheese until it’s completely melted. Repeat until all the cheddar and Monterey Jack cheese has been added. Stir in the sour cream and add salt to taste. Serve with tortilla chips.