Cook the tomatoes with the garlic and salt and pepper to taste over medium heat in a skillet for about 20 minutes, stirring occasionally. Add the chiles and cook down until thick and pasty. Reduce heat.
Melt the butter in a small skillet or saucepan over low heat. Add the flour and stir, cooking the roux gently until the raw taste of the flour has gone. Add cream and continue stirring over low heat (do *not* boil) until the sauce thickens.
Combine the cream sauce and shredded Jack cheese with the tomato-chile mixture in a skillet or chafing dish over gentle heat (don't let it boil!), stirring until the cheese melts and all is smooth and creamy.
Serving Suggestions: Serve as a hot dip for tortilla chips, or with crisp raw vegetables for dunking (celery, carrot or cucumber sticks, or flowerets of broccoli and cauliflower).
I refrigerated the little bit I had leftover, and reheated it the next day in the microwave on the "defrost" setting for three 60-second cycles, stirring between each one. It reheats just fine as long as you don't let it boil. |
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