Chile Queso Dip/Sauce

Well hello California Chrome! Way to own the Derby. Extremely well done. And now…let’s doff those pretty hats and go to Mexico. It is, after all, Cinco de Mayo tomorrow. So I’m sharing the love with a simple but expertly crafted appetizer that you can prepare with ease and in turn share with friends. Pair it with Gray’s Margarita and you have it all covered. Mix all with Laughter; Keep Calm and Munch On.Appetizer Chile Queso Sauce

1 shallot, finely diced
2 vine ripened tomatoes, diced
3/4 cup fresh cilantro, chopped
1 Tbs butter
2 serrano chile peppers, thinly sliced
1 red jalapeño pepper, thinly sliced
1/8 t kosher salt
1 Tbs all purpose flour
1 cup milk
4 oz grated pepper jack cheese
4 oz grated American cheese
Tortilla chips for serving

Combine 1 Tbs shallot, tomatoes, and half the cilantro in small bowl.
Set aside.
Melt butter in medium saucepan over medium heat.
Add remaining shallots, serrano peppers, jalapeño peppers, and salt.
Cook, stirring, until shallots are tender, about 3 minutes.
Sprinkle flour into pan.
Cook, stirring, until flour is absorbed, about 1 minute.
Whisk in milk.
Bring to simmer.
Cook, stirring occasionally, until slightly thickened, about 4 minutes.
Stir in pepper jack and American cheeses until melted.
Remove from heat.
Stir in remaining cilantro.
Pour into serving bowl.
Top with tomato mixture.
Serve with chips.

*Author’s Note: This is also excellent over baked chicken and sauteed fish. Yum.