4tbsp (or more) chopped jalepenos - to your heat preference
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned.
Once the liquid has evaporated, about 2 minutes more, add the flour and cumin and whisk into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
Increase the heat to medium and slowly pour in the milk, whisking continually until sauce is thick enough to coat the back of a spoon, about 5 minutes.
Lower the heat to medium-low and add the cheeses, a ⅓ of it at a time. Stir until cheese in incorporated before adding more cheese.
Fold in the salsa, chiles and jalapenos. Sprinkle with cilantro and serve warm with tortilla chips
Makes about 5 cups** Note: I bought "mild" because I was worried about to much heat, but the mild had no bite, whatsoever. If you want some heat, add some jalapeno peppers or tamed jalapeno peppers to your liking.***You can buy green chiles at just about any grocery store, but they are not going to be the authentic New Mexican ones but you can use: Old El Paso chopped green chiles in a can
CHILE CON QUESO DIP
Amount Per Serving (0.25 cup)
Calories 114Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 305IU6%
Vitamin C 6.3mg8%
* Percent Daily Values are based on a 2000 calorie diet.