3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups milk
1 cup Monterey Jack Cheese, grated
1 cup Cheddar Cheese, grated
1 pinch Salt and pepper
1 (15 oz) can Muir Glen Fire Roasted Diced Tomatoes
1 jalapeno, seeded and diced
1/4 red onion, diced
1 lime juice only
1 pinch salt
1 Bag Tortilla Chips
To make salsa: Open tomatoes and drain them well so remove all the liquid from the can. Mash them around well to make sure they are mostly dry. Dice tomatoes and combine with diced jalapeno and diced red onion. Squeeze lime juice over salsa and season with salt. Set aside for later.
To make cheese: In a medium pot over medium heat, add the butter and flour and cook until the butter is melted and forms a roux with the flour (thick paste). Continue to cook over heat for a few minutes until the roux turns a light tan color. Slowly start to add milk to the roux. Whisk continuously as you add the milk so no lumps form. Add the milk in 1/3 cup batches until it’s all incorporated. You will need at least two cups of milk to reach the desired consistency. At this point you have a basic bechemel sauce. Continue to simmer this until it thickens. Then stir in all the grated cheese. Once cheese is melted, season with salt and pepper. If the queso dip is too thick, add a bit more milk to thin it.
To serve: In a large bowl, pour all the queso dip and add the salsa directly into the center. Once the dip is served you can just stir the queso and salsa together to make a great dip. While the dip will cool, it won’t congeal much so you can keep serving it cold or reheat in the microwave. Serve with tortilla chips.
Makes 4 Cups