- 1 tablespoon butter
- 1 ½ cup white cheddar - shredded
- 1 1/2 cup Chihuahua cheese – shredded (you could also sub Monterey jack here)
- 2 fresh jalapenos, seeded and chopped
- 1 tablespoon flour
- 2 teaspoons cumin
- 3/4 cup whole milk
- ½ small red onion, chopped, divided
- 2 small tomatoes, diced
- ½ cup cilantro
- 1 small avocado, seeded and diced
- 1 teaspoon salt
- Garden of Eatin’ chips
- In a medium saucepan, melt butter over medium heat. Add jalapenos, chopped red onion (reserving 1 tablespoon for garnish), and ½ teaspoon salt and stir over medium for about 4 minutes until onion is softened.
- Sprinkle the flour and cumin into pan and cook, stirring, for 1 minute. Whisk in the milk and bring to a simmer, then cook for about 3 minutes, stirring occasionally, until mixture begins to thicken.
- While the mixture is simmering combine chopped tomatoes, remaining 1 tablespoon of chopped red onion, chopped avocado, and half the cilantro. Set aside.
- To queso, add remaining half of cilantro and both cheeses, and stir until melted and well-blended. Transfer to serving dish and top with tomato and onion mixture. Serve with Garden of Eatin’ chips.