SUPERIOR GRILL CHILI CON QUESO
2 Tbsps. butter
1/2 cup diced onions
2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
1 cup peeled tomatoes, mashed
1 Tbsp. flour
2 12-oz. cans evaporated milk
2 lbs. grated Monterrey Jack cheese
Melt butter over medium fire. Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent. Add the flour, stirring constantly to avoid burning. Add the evaporated milk and cook until hot, stirring frequently from the bottom. Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful. Serve hot with chips. If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.
UPDATE: I made the queso and I was very disappointed. It was VERY bland. It is definitely missing some spices. I added some garlic, cumin and pepper. It tasted better, but I still didn't like the texture of the dip. It wasn't smooth enough for me. It looked just like Superior Grill's queso, but unfortunately it didn't taste like it.