Chili Con Queso

If you like your Mexican food made completely from scratch, this is a must have recipe. I make it as is and with the addition of ground beef/chorizo, depending on who I am serving.

Note: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.