2 tablespoons unsalted butter
1/2 yellow onion, diced
1 tomato, diced
2 serrano chiles, seeded, stemmed diced
1 jalapeno pepper, seeded, stemmed, diced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon cumin
1/2 cup whole milk
1/2 cup cilantro
2 cups shredded asadero cheese
1/2 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup sour cream
salt to taste

Heat the butter in a skillet over medium heat. Stir in the onion, tomato, serrano chiles, and jalapeno. Cook for 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.
Whisk the flour and cumin into the pan and cook for another 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly until the milk thickens (about 3 minutes). Stir in the cilantro.
Reduce the heat to low, and add the grated cheeses 1/4 cup at a time, stirring after each addition, until completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chip

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