This creamy and cheesy dip is a blend of four cheeses and smoky Hatch chiles for a party queso worthy of celebrating scoop after crunchy scoop with tortilla chips!
Melt the butter over medium/high heat in a large saucepan, add the onion, garlic, salt and pepper, cook stirring occasionally for 4 minutes
Whisk in the flour until well combined, continue whisking while adding the warm milk and cook for 5 minutes or until almost reaching to boiling, whisking frequently
Add the cumin, chili powder, cayenne pepper and all the cheeses, whisking until all the cheese melts
At this point with an immersion blender, puree the queso until really smooth (you could skip this step, I just don't like the texture of the onions and want this to be really smooth)
Turn down to medium and let cook for about 5 minutes more, shisking occasionally until nice and thick and bubbly
Stir in the Hatch chiles and serve warm with tortilla chips. Garnish with fresh jalapenos, chopped tomatoes and cilantro if you wish
Makes 8 cups, enough for a crowd of 12 party guests
Note: this recipe could easily be divided in half