Chilli con queso

This is my mom's version of the cheese sauce. It's not very mexican, we used to eat it like a cheese fondue with bread and fresh veggies.

• Ready In: 15 mins
• Serves: 1
• Yields: 1 pot

Ingredients

• 1⁄2 small onion, finely chopped
• 1  tablespoon butter
• 8  ounces sharp white cheddar cheese (shredded)
• 1⁄2-3⁄4 cup milk
• 1  tablespoon flour
• 1  small tomatoes, finely chopped
• 1  jalapeno pepper, finely chopped

Directions

1. in a medium sauce pan, melt butter over medium heat.
2. Add onion, and heat until translucent.
3. continue cooking over medium heat, and mix in flour and whisk until smooth, and slightly browned.
4. gradually add milk while whisking continuously, so to incoprate the milk (like a hollandaise sauce).
5. Depending on your burner or the amount of flour you use, you may need anywhere between 1/2- 3/4 cup of milk.
6. if after 2-3 minutes of cooking, the mixture is too thin add a little more flour, or vice versa if mixture appears very thick you can add more milk.
7. It is best to start off with only 1/2 cup of liquids and use more as necessary.
8. When milk is completely incoprated, and the mixture thickens add the cheese.
9. Continue stirring until cheese is melted and the sauce is smooth.
10. remove from heat, spring with tomato and pepper and mix.