Ingredients
2tbspbutter
¼cuponion,finely chopped
¼tspgarlic,crushed
2tbspall-purpose flour
1¼cupswhole milk
8ozMonterey Jack cheese,finely shredded
1Roma tomato,seeds removed then diced
2tbspgreen chilis,canned, diced
1tbspfresh cilantro,chopped
Preparation
Melt the butter in a medium saucepan over medium-high heat.
Add the onion, then sauté for 4 to 5 minutes until soft; adding garlic during the last 30 seconds of sautéing.
Whisk in the flour, then cook stirring constantly for about 30 seconds.
Slowly pour the milk into the mixture while whisking vigorously.
Bring the mixture just to a gentle bubble stirring constantly.
Remove from heat, let cool just briefly.
Stir in the finely shredded Monterrey Jack cheese.
Return the saucepan to the warm heat to melt as needed.
Stir in the tomato, chilis, and cilantro.
Serve warm with tortilla chips or tacos, and enjoy!
