Here is the Homesick Texan's version of *real* Chile Con Queso minus the cheese food. I'm not knocking the block stuff, but sometimes it is nice to keep things natural. Below are my changes of the recipe to fit my family's taste buds.
1/2 onion, finely diced
4 cloves of garlic, minced
4 jalapeno peppers, veins & seeds removed - diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of skim milk
6 cups of red. fat combination of Longhorn cheddar & Monterrey Jack, grated
1/2 cup of cilantro, chopped
1 cup canned tomatoes (pulverised in mini chopper)
1/2 cup of light sour cream
Salt to taste
Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream and add salt to taste. Serves four