Ingredients
3tbspunsalted butter
1small yellow onion,(about ¾ cup), diced
1large jalapeno pepper,finely diced
4garlic cloves,minced or pressed through a garlic press
3tbspall purpose flour
2cupshalf and half
4ozsharp cheddar cheese,(about 1 cup), grated
4ozpepper jack cheese,(about 1 cup), grated
¼tspcumin
¼tspsalt,heaping
2tbsptomatoes,finely diced, use only the flesh, no seeds or juice
¼tspred pepper flakes,crushed, optional, for more heat
fresh cilantro,chopped, optional, for garnish
Preparation
Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook for about 5 minutes, stirring frequently, until the onions are soft and translucent.
Add the garlic and cook 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.
