Recipe Index

Ingredients

• 5 large fresh or 1 cup canned or frozen, thawed chopped mild green chiles (such as Hatch, Anaheim, or poblano)
• 3 Tbsp. unsalted butter
• 2 Tbsp. grated onion
• 3 garlic cloves, finely grated on a Microplane
• ½ tsp. kosher salt
• 2 Tbsp. all-purpose flour
• ½ tsp. ground cumin
• 1½–2 cups whole milk, separated
• 4 cups (16 oz.) freshly grated cheddar cheese
• 2 cups (8 oz.) freshly grated Monterey Jack cheese
• 2 plum tomatoes, seeded and diced, drained
• Roughly chopped cilantro (for serving)
• White corn tortilla chips (for serving)

Method

1. Soften the butter in a large saucepan over medium heat. Cook the onion, garlic and salt until softened.
2. Stir in the flour and cumin and cook for 1 minute.
3. Whisk in about 1 1/2 cups of the milk and simmer, stirring, until thickened.
4. Reduce the heat and stir in the cheeses a handful at a time until melted and smooth, adding more milk if needed. Stir in the green chiles.
5. Fold in the tomatoes, scatter over the cilantro, and serve warm with tortilla chips.

Cook: 25 minutes · Total: 25 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data