Chile Con Queso aka Tex-Mex Style Nacho Cheese Dip

Chile Con Queso
Makes 1 Quart: Easily; Serves 8

Note: This dip can be prepared up to 4 days in advance. Reheat gently over medium-low flame, stirring constantly. Serve piping hot.
Tip: Gradually add the cheese to the hot white sauce, to avoid clumping.

Ingredients:
3 Tablespoons sweet butter – stock
1 small onion, finely diced (about ¾ cup) – $0.44
2 large jalapeno peppers, minced – $0.56
1 red Bell pepper, finely diced – $1.40
3 cloves garlic, minced – stock
3 Tablespoons flour – stock
1 Tablespoon chili powder – stock
1 teaspoon salt – stock
large pinch cayenne, or to taste – stock
2 cups milk (I used 1%) – stock
12 oz. grated cheddar cheese or a combo of cheddar and Jack – $3.19
4 Tablespoons fresh cilantro, finely chopped – $0.99
1 or 2 Tablespoons fresh lime juice – $0.49
¼ cup sliced scallion for garnish – optional
Grand Total Assuming a Well Stocked Pantry: $7.07
Total Per Serving: $0.88

Directions:
1. In a large saucepan or stockpot, melt the butter over medium flame. Add the onion, jalapeno, and red pepper. Sauté until the onion is soft and translucent, about 5 minutes.

2. Add the garlic to the pot and sauté an additional minute or so.

3. Sprinkle the vegetables with the flour, chili powder, cayenne, and salt, whisking well to combine. Cook over a low flame for about 1 minute.

4. Whisking constantly, gradually pour in the milk. Continue whisking over medium flame for about 5 or 6 minutes, until the sauce is thickened.

5. Lower the flame and slowly stir in the cheese, a handful at a time, incorporating well after each addition.

6. Add the cilantro and limejuice, stirring well to combine.

7. Transfer to a serving bowl. Garnish with sliced scallions, if desired and serve with tortilla chips.