Hatch Chile Queso Dip

• 2 Small Vine-ripened Tomatoes, Diced
• 1 Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided
• 1/4 cups Coarsely Chopped Cilantro Leaves, Divided
• 1 Tablespoon Unsalted Butter
• 2 Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped)
• 1 Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped
• 1/2 teaspoons Salt
• 1 Tablespoon All-purpose Flour
• 1 cup Milk
• 4 ounces, weight Shredded Mild Cheddar Cheese
• 4 ounces, weight Shredded Pepper Jack Cheese
• Tortilla Chips For Serving

1. In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.
2. In a medium saucepan over medium heat, melt butter.
3. Add remaining minced shallot, chopped hatch chiles, chopped jalapeno pepper and salt.
4. Cook, stirring occasionally, 3 to 4 minutes until shallot is softened.
5. Add flour; stir and cook 1 minute until fully mixed in and absorbed.
6. Stir in milk.
7. Simmer 5 minutes, stirring occasionally, until mixture begins to thicken.
8. Stir in shredded cheeses until smooth; remove from heat.
9. Stir in remaining chopped cilantro.
10. Pour dip into a serving bowl; spoon tomato mixture on top.
11. Serve with tortilla chips.
12. Recipe adapted from Food Network Magazine.

tomatoes, shallot, cilantro, butter, hatch, green, salt, allpurpose, milk, cheddar cheese, pepper, tortilla chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hatch-chile-queso-dip/ (may not work)