2 cups whole milk
1/2 of yellow onion, finely chopped
1 serrano pepper seeds removed, finely chopped
1/2 of poblano pepper, seeds removed, finely chopped
1 tsp chipotle pepper in adobo sauce
1 garlic clove, grated
3 tbsp cornstarch
Enough water to create slurry
1 cup sour cream
2 cups Monterey jack cheese, grated
1 cup sharp white cheddar, grated
1/4 of a Roma tomato, diced
1/2 tsp salt or to taste
Combine milk, onion, peppers and garlic in saucepan till it slightly bubbles on medium heat. Mix cornstarch with enough water to create a slurry. Then add this mixture to the saucepan. Stirring often till slightly thickened. Turn heat to low. Add sour cream. Then add a handful of cheese at a time, mix and make sure it's melted before adding another handful. Once smooth remove from the heat and let cool (it will thicken more).
Add diced tomatoes in.
Store in the fridge in air tight container. Heat it up low and slow.
