Copycat Chipotle Queso

• 2 tablespoons vegetable oil
• 1/2 yellow onion, peeled and roughly chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 1/2 teaspoons whole black peppercorns
• 2 cups whole milk
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• 2 cups cheddar cheese, grated
• 2 cups Velveeta cheese, grated
• 1/4 cup tomatillo salsa
• 1 teaspoon lime juice, from one lime
• 1/4 teaspoon dried oregano
• 1 (13 ounce) bag tortilla chips, for serving

1. In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
2. In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
3. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.

vegetable oil, yellow onion, green bell pepper, pepper, garlic, ground cumin, kosher salt, whole black peppercorns, milk, tomato paste, red wine vinegar, cheddar cheese, velveeta cheese, salsa, lime juice, oregano, tortilla chips

Taken from www.food.com/recipe/copycat-chipotle-queso-537505 (may not work)