Allison’S Chile Con Queso Dip

• 6 cups shredded American Cheese, about 1 1/2 lbs total (we like half yellow & half white for color)
• 4 Roma Tomatoes, seeded and chopped
• 1 Large Serrano Pepper, seeded & membrane removed, finely chopped
• 1/2 cup Diced onion
• 1/4 cup Chicken Broth
• 1/2 cup Sour Cream
• 1/4 cup Chopped Cilantro
• 3/4 cup Half and Half
• 2 tablespoons Garlic, chopped
• 1 teaspoon Cumin
• 1/2 cup Chopped Green Chiles
• 1 tablespoon Vegetable oil
• 1/2 teaspoon Salt, as needed

1. Heat some vegetable oil in a large skillet or saucepan over medium high heat. Saute onion, Serrano pepper, green chiles and cumin until onion is translucent. Add the garlic and cook another minute. Then add the milk and chicken broth to the pan, and simmer on medium heat for 3-5 minutes, allowing sauce to thicken a bit. Stir in the tomatoes and cilantro. Turn the heat to low and then, a handful at a time, add the shredded cheese while stirring until everything is evenly melted before the next cheese addition. Repeat until all the cheese is used. Add the sour cream and salt to taste.
2. Allison's notes - You can used different types of cheese, just so long as it ends up as 6 cups at the end. Asadero or Monterey Jack are OK, but Cheddar is too oily and does not melt well. We've tried that and the queso comes out gloopy and separated. Though American is not the best of cheeses (and calling REAL may be a stretch), it does melt well and it's a heck of lot better than Velveeta! If you like it spicier, add more Serrano Pepper or a shot of Sriracha.

american cheese, tomatoes, serrano pepper, onion, chicken broth, sour cream, cilantro, garlic, cumin, green chiles, vegetable oil, salt

Taken from www.epicurious.com/recipes/member/views/allison-s-chile-con-queso-dip-5b4e0bacdfa2d30bd4249d3e (may not work)