Double-Chile Queso Dip

• 1 shallot, finely diced
• 2 Campari or other small vine-ripened tomatoes, diced
• 1/4 cup roughly chopped fresh cilantro
• 1 tablespoon unsalted butter
• 2 serrano chile peppers, thinly sliced into rounds
• 1 red jalapeno pepper, thinly sliced into rounds
• Kosher salt
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup grated pepper jack cheese (about 4 ounces)
• 1 cup grated American cheese (about 4 ounces)
• Tortilla chips, for serving

1. Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
4. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute.
5. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes.
6. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro.
7. Transfer to a bowl and top with the tomato mixture.
8. Serve with chips.
9. Photograph by David Malosh

shallot, tomatoes, fresh cilantro, unsalted butter, serrano chile peppers, red jalapeno pepper, kosher salt, flour, milk, cheese, american cheese, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/double-chile-queso-dip.html (may not work)