Skillet Cheese Dip
Makes 8 to 10 servings
  • 3 serrano peppers
  • 2 jalapeño peppers
  • 2 tablespoons unsalted butter
  • ½ small yellow onion, minced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 plum tomatoes, diced
  • ½ cup chopped fresh cilantro
  • 3 cups shredded sharp Cheddar cheese
  • 3 cups shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Tortilla chips, to serve
  • Garnish: chopped fresh cilantro, sour cream
  1. Heat a 10-inch enamel-coated cast-iron skillet over high heat. Add serranos and jalapeños; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 1 minute. Seed, and finely dice peppers. Wipe skillet clean.
  2. In same skillet, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Whisk in flour; cook for 1 minute. Gradually add milk, whisking until smooth; cook, whisking constantly, until thickened, about 3 minutes.
  3. Stir in tomatoes, cilantro, and diced peppers. Reduce heat to low; gradually add cheeses, stirring until melted after each addition. Stir in sour cream, salt, and pepper. Keep warm over low heat, stirring occasionally. Garnish with cilantro and sour cream, if desired. Serve with tortilla chips.
Recipe by Taste of the South at