This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
Two cheeses are brought together by a creamy béchamel, cut through with bright spiciness from both jalapeños and serranos and the tang of sour cream.
Yield: makes 5 cups
2 tbsp. unsalted butter
2 serrano chiles, stemmed and seeded, then diced
1 jalapeño, stemmed and seeded, then diced
1⁄2 medium yellow onion, diced
2 cloves garlic, finely chopped
2 tbsp. flour
1 cup milk
1 cup canned diced tomatoes, with juice
1⁄2 cup chopped fresh cilantro
3 cups grated cheddar cheese (about 12 oz.)
3 cups Monterey Jack cheese (about 12 ounces)
1⁄2 cup sour cream
Tortilla chips, for serving
Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.