Double Chile Queso Dip
1 shallot, finely diced
2 small vine ripened tomatoes, diced
¼ c. roughly chopped cilantro
2 jalapeno pepper with seeds and white inside part removed and sliced thinly
salt to taste
1 T. flour
1 c. milk
1 c. ea., grated colby jack and sharp cheddar cheese
Tortilla chips for serving.
Combine 1 T. diced shallot, the tomatoes and half the cilantro in a small bowl and set aside.
Melt butter in a saucepan over medium heat and add remaining shallot, peppers and ½ t. salt and cook, stirring, until the shallots are tender, about 3 minutes.
Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about a minute. Whisk in the milk and bring to a simmer, cook stirring occasionally, until slightly thickened, about 4 minutes. Stir in the cheeses until melted, and then remove from heat. Add 1/8 c. chopped cilantro. Transfer to bowls and top with the tomato mix.