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.

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