Ingredients

2 Tablespoons unsalted butter
1 poblano pepper seeded and finely chopped
2 serrano peppers seeded and finely chopped
1/2 cup white onion finely chopped
2 garlic cloves minced
1 roma tomato finely chopped
1 1/2 cups evaporated or whole milk
1/2 lb. white american cheese (from the deli) cut into chunks
1/2 cup monterey jack cheese shredded
1/2 cup white cheddar cheese shredded
1 tsp cumin
Salt to taste

Instructions

Heat a sauce pan over medium heat. Add butter, poblano and serrano peppers. Saute for a couple minutes to soften. Add garlic and cook for 1-2 minutes. Then add the tomato and saute for 1 more minute.

Add the milk, cumin and salt. When the milk starts to bubble lower heat and start adding the cheeses a little bit at the time. Keep stirring to avoid burning.

To plate, spoon queso into a bowl and top with guacamole and pico de gallo.