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1
Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
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2
Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
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3
Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
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4
Back the heat down a hair. Add your chipotles or jalepenos, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
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5
Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
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6
Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeno or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
