In a large skillet, over medium heat, the butter, and oil. Add the jalapenos, onion & garlic and saute for a few minutes until all are very soft and fragrant—season with salt.
Add the flour. (Depending on how thick you prefer your queso; 2 TBL for a looser mixture, 3 TBL for a thicker consistency) Stir until everything is coated. Add the milk slowly and whisk until it gets creamy and smooth. Once this is HOT, small bubbles form, remove from heat and stir in the cheese.
Best served with your favorite tortilla chips. Sprinkle with your favorite hot sauce.
Ingredient Quick List!
2 jalapenos, ribs & seeds removed, minced
Half of an onion, minced
2 TBL butter
1 TBL oil (olive oil, vegetable oil)
3 cloves garlic, minced
1 TBL Kosher salt
3 handfuls fresh baby spinach
2-3 TBL flour
1.5 cups milk
8 ounces Mexican melting cheese (I used shredded Chihuahua)