Name: Double-Chile Queso Dip
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8
Ingredients: 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

Directions

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