| | Directions | | Melt butter and stir in flour. Cook over low heat, stirring constantly, for 1 minute. Whisk in 1 1/2 cups milk. Cook and stir until thickened. Set aside. Combine onion, tomatoes, chilies, garlic, and broth. Cook over medium heat 3 to 5 minutes. Remove from heat. Gradually stir the white sauce into this tomato mixture. Return to low heat and add remaining milk, salt and pepper. Stir in cheese. Cook while stirring until cheese melts. |
|
|
| Ingredients | | - |  | 1 1/2 tablespoons butter |
| - | | 1 1/2 tablespoons flour |
| - | | 3 cups milk, divided |
| - | | 1/2 cup onion, finely chopped |
| - | | 1/2 cup tomatoes, peeled and diced |
| - | | 2 canned green chilies, seeded and chopped |
| - | | 1 clove garlic, pressed or smashed |
| - | | 1 cup chicken broth |
| - | | 1 1/2 cups Monterey Jack cheese, shredded |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| |
| |
