Instructions

• Melt 2 Tbsp butter in a medium saucepan over medium-high heat.
• Add 1/4 cup finely chopped onion and sauté until soft, about 4–5 minutes. Add 1/4 tsp crushed garlic during the last 30 seconds of sautéing. (If you are omitting the chopped onion and crushed garlic for a smooth sauce, skip this step and proceed to step 3 after the butter is melted.)
• Whisk in 2 Tbsp all-purpose flour and cook, stirring constantly, about 30 seconds to form a roux.
• Slowly pour in 1 1/4 cups whole milk while whisking vigorously to prevent lumps. (Use a smaller portion of the milk for a thicker sauce if desired.)
• Continue stirring and bring the mixture just to a gentle bubble (do not boil). Once it thickens slightly and bubbles gently, remove the pan from the heat and let it cool for about 30–60 seconds.
• Stir in 8 oz finely shredded Monterey Jack cheese a handful at a time until fully melted and the sauce is smooth. If needed, return the pan to low heat and stir until melted—do not let the sauce boil.
• Stir in the diced Roma tomato (seeds removed), 2 Tbsp canned diced green chilis, and 1 Tbsp chopped fresh cilantro.
• Serve the queso blanco warm with tortilla chips or over tacos. The dip will thicken as it rests; reheat gently to thin if desired.