Chipotle con Queso

Now folks, this ain't your regular cheese dip. It will kick your taste buds into next year but I swear, you won't stop eating it.

You can tame it a bit if desired by not adding the serranos and by cutting back on the chipotles, but then, you might as well make a regular, everyday mild-tasting cheese dip.

Chipotle Con Queso

1/2 cup unsalted butter (1 stick)
2 tablespoons vegetable oil
2 medium onions, chopped
3 cloves garlic, crushed
5 tablespoons all-purpose flour
1 -7 oz can chipotles in adobo sauce, pureed
2 or 3 fresh serrano peppers, chopped
1 cup half and half, warmed
2 cups whole milk, warmed
1 head of garlic, roasted and chopped
1 pound sharp cheddar cheese, grated
1 pound Queso Quesadilla or American white cheddar, grated
1 pound Asadero cheese or Monterey jack, grated
1 bunch green onions, chopped 

Melt the butter in a large saucepan over medium heat and add the oil. Toss in the onions and sauté until golden brown. Stir in the crushed garlic and stir in the flour. Stir constantly into a nice light brown roux. Slowly add the warm half and half stirring to incorporate. Reduce heat to medium low and stir in the milk. Continue cooking and stirring until mixture bubbles. Lower the heat and add the serrano peppers and chipotles including the adobo sauce. Cook on low for 5 minutes stirring occasionally. Add the roasted garlic and slowly add the cheese stirring constantly. When melted and blended together, transfer dip to a chafing dish or fondue pot. Keep the heat on low. Garnish with the green onions and serve with toasted tortilla chips.