1/2 stick butter
3 tablespoons chopped onion
2 tablespoons flour
1 can Rotel tomatoes
2 jalapenos, diced
2 (12 ounce( cans evaporated milk
24 ounces shredded Monterey Jack cheese
In a large saucepan, melt butter and add the onions. Cook until softened. Add the flour and stir until combined. Add the tomatoes, jalapeno, and the milk. Allow the mixture to heat all the way through, but do not boil (this would scorch the milk). Remove the mixture from heat and add the cheese. Stir until melted.
Serving suggestion–Place the queso in individual serving dishes and place under a broiler on high for a few minutes or until the cheese starts to brown and bubble. Garnish with additional jalapenos if desired.