Hot Cheese Dip

 Hot Cheese Dip or Sauce

  1 tablespoon butter
  1 tablespoon all-purpose flour
  1 1/4 cups whole milk, heated
  5 ounces grated white Cheddar
  5 ounces grated Monterrey  Jack Cheese
  3 to 4 jalapeno peppers, roasted, peeled, seeded and finely diced
  Pinch of garlic, onion, cumin, and chili powder
   
Melt butter in a sauce pan. Add flour to make a roux.
Cook for a few minutes, then add heated milk; simmer and stir
until thickened. (add a little more milk to make thinner or less for thicker.) Stir in seasonings, 
cheese and chilies.

Great on with chips or on enchiladas