Chile Con Queso

• 1 tablespoon unsalted butter
• 1/2 cup chopped onion
• 1/2 cup canned green chiles
• 1 medium tomato, peeled, seeded, and chopped
• 1/2 teaspoon dried oregano
• 1/4 cup (2 ounces) heavy cream
• 1/2 cup (4 ounces) buttermilk
• 1 teaspoon white spelt flour
• 2 ounces grated Monterey Jack, Colby, or cheddar cheese
• 1/8 cup (1 ounce) crumbled queso fresco or Cotija
• Salt and freshly ground pepper

1. Combine the butter, onion, and chiles in a saute pan over medium heat and cook until the onion softens and becomes translucent, about 5 minutes.
2. Stir in the tomato and oregano and cook for 1 minute.
3. Stir in the cream, buttermilk, and flour and bring to a simmer to thicken slightly, about 3 minutes.
4. Stir in the Monterey Jack cheese and gently stir to melt.
5. Season to taste with salt and pepper.
6. Serve immediately, topped with the queso fresco.

unsalted butter, onion, green chiles, tomato, oregano, heavy cream, buttermilk, white spelt flour, cheddar cheese, queso fresco, salt

Taken from www.cookstr.com/recipes/chile-con-queso (may not work)