2 tablespoons butter
2-3 garlic cloves, pressed through a garlic press
2 tablespoons all purpose flour
1 cup whole milk (plus more if needed for thinning)
1/2 cup roasted, chopped, Hatch green chiles
1/2 teaspoon salt
1/4 teaspoon ground cumin
pinch of cayenne pepper
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
Garnish with additional green chiles, chopped cilantro, and green onions if desired
Serve with tortilla chips
In a small skillet, melt butter over medium high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter, and whisk to make a paste. Cook for 1-2 minutes, and then slowly whisk in the milk. Add green chiles, salt, and cumin. Allow to come to a gentle boil, whisking frequently, until slightly thickened.
Add the cheese, and stir until smooth. Turn heat to low. Garnish and serve with chips.