Roasted Chile con Queso

• 1 teaspoon Olive Oil
• 1/4 cups Yellow Onion, Chopped
• 1 clove Garlic, Minced
• 2 Chilies, Roasted And Chopped
• 1 Jalapeno Pepper, Roasted And Chopped
• 1 Tablespoon Flour
• 1/2 cups Non-fat Milk
• 1/2 cups Tomatoes, Diced
• 1- 1/2 cup Monterey Jack Cheese, Shredded
• 1- 1/2 cup Reduced Fat Cheddar Cheese, Shredded
• 1/4 cups Reduced Fat Sour Cream

1. 1.
2. Heat oil in a small saucepan over medium heat.
3. Add onions and saute for 3-5 minutes or until translucent.
4. Add garlic and peppers; cook for another minute.
5. Whisk flour into mixture and cook for another 30 seconds or until flour coats mixture completely.
6. Slowly whisk in milk, stirring constantly until sauce is thick, about 3 minutes.
7. Stir in tomatoes.
8. 2.
9. Reduce heat to low.
10. Add cheese 1/2 cup at a time.
11. Stir in each addition until completely melted.
12. Repeat until all of the cheese is added.
13. Mixture will be thick.
14. Stir in sour cream until completely combined.
15. 3.
16. Serve immediately with your favorite chips.
17. Store leftovers in the refrigerator and reheat before serving.
18. This recipe is adapted from The Homesick Texan.

olive oil, yellow onion, clove garlic, chilies, pepper, flour, nonfat, tomatoes, cheese, cheddar cheese, cream

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