Great Queso

• 12 onion, finely chopped
• 4 garlic cloves, peeled and minced
• 3 serrano peppers, seeded and finely diced
• 3 jalapeno peppers, seeded and finely diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 3 cups shredded longhorn cheddar cheese
• 3 cups shredded monterey jack cheese
• 12 cup fresh cilantro leaves, finely chopped
• 2 plum tomatoes, finely chopped
• 12 cup sour cream
• salt

1. Melt butter in saucepan on medium-low.
2. Add onions and peppers and cook until onions are translucent.
3. Add garlic and cook additional 1 minute.
4. Whisk flour into butter-onion mixture and cook for 30 seconds.
5. Add milk and cook on medium heat, whisking constantly, until thick, about 5 minutes.
6. Stir in cilantro and tomatoes.
7. Turn heat down to low.
8. SLOWLY add cheeses (this is what keeps queso smooth and creamy versus congealed and lumpy), 1/4 cup at a time, stirring constantly until completely melted before adding next 1/4 cup.
9. Stir in sour cream.
10. Add salt to taste.

onion, garlic, serrano peppers, peppers, butter, flour, milk, cheddar cheese, shredded monterey jack cheese, cilantro, tomatoes, sour cream, salt

Taken from www.food.com/recipe/great-queso-501358 (may not work)