5
large roasted Hatch Chiles, chopped, drained on paper towels, and set aside
½
bunch cilantro, roughly chopped
INSTRUCTIONS
1
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes.
2
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
4
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
5
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips.
5
large roasted Hatch Chiles, chopped, drained on paper towels, and set aside
½
bunch cilantro, roughly chopped
INSTRUCTIONS
1
In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes.
2
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
3
Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
4
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
5
Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips.
