Step 1

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about 5 minutes or until onions are translucent. Add the garlic and cook for another minute.

Step 2

Whisk the flour into the butter and vegetable mix then cook for about 30 seconds.

Step 3

Add the milk to the pot, and then cook on medium, whisking constantly until sauce is thick, about 5 minutes. Stir in the cilantro and tomatoes.

Step 4

Turn the heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat until all the cheese has been added. Note it’s important that you shred the cheese yourself as pre-shredded has fillers that will prevent the sauce from being smooth.

Step 5

Stir in the sour cream and cumin, then add salt to taste.