Since Lucas made this, I asked him to share the recipe with you:
This recipe came from Emeril (queso), but it differs at the end because the end of the recipe didn't print out. So instead of sour cream, we used milk, and left out the cilantro.
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1 teaspoon Essence, plus more to taste (Click HERE for the Essence recipe.)
- 1 teaspoon Mexican chili powder
- 1 cup chopped seeded tomato
- 2 teaspoons minced garlic
- 3-4 chopped jalepenos
- 8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
- 8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
- 1 cup canned, chopped mild or hot green chiles
- 2-3 tbsp. flour
- Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute.
- Add the onion and Essence and chili powder and cook, stirring, until soft, about 5 minutes (Essence).
- Stir in the tomato, jalepenos, and garlic and cook, stirring, for another 2 minutes.
- Reduce the heat to medium-low and stir in the flour. When mixed in, pour in about 1/4 cup milk. Stir to combine. Then, add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.
- As cheese begins to melt, add milk to thin the mixture to your desired thickness.
- Serve with tortilla chips.