1jalapenoribs and seeds removed and finely chopped
3tablespoonsbutter
2-3clovesgarlicminced
3tablespoonsall purpose flour
1 1/2cupsmilk
1/2cupcream
1 1/2cupsshredded sharp cheddar cheese
1cupshredded Monterey Jack cheese
115 oz can petite diced tomatoes
14 oz can diced green chilies
2teaspoonschili powder
1teaspoonsalt
1teaspooncumin
Instructions
In a medium sauce pan cook the onion and jalapenos in the butter until soft. Stir in the garlic and cook for about 30 seconds or until fragrant. Stir in the flour and cook for 1 minute.
Carefully whisk in the milk and cream. Stir well to combine and cook until it starts to thicken. Add in the remaining ingredients and turn the heat to low. Cook until the cheese is melted and everything is well combined.
May keep warm in a crock pot on the low or warm setting.
Notes
If you want more heat- leave the ribs and seeds in the jalapeno and can also add in some cayenne pepper. If it is too thick just add in a little more milk.