Directions:
In a medium saucepan, melt unsalted butter over medium heat.
Once the butter is melted, whisk in all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the roux is golden brown and fragrant.
Gradually pour in whole milk, whisking constantly to prevent lumps from forming.
Cook the mixture for 3-5 minutes, or until it thickens and begins to bubble.
Reduce the heat to low and add shredded white cheddar cheese and shredded Monterey Jack cheese to the saucepan, stirring until the cheese is melted and the sauce is smooth and creamy.
Stir in diced green chilies and garlic powder, and season with salt and pepper to taste.
Remove the White Queso Sauce from heat and transfer it to a serving bowl.
Garnish with chopped fresh cilantro, if desired, and serve immediately with tortilla chips or as a topping for nachos, tacos, or enchiladas.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: Makes about 2 cups of sauce
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