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Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 2 cups (8 oz) Mexican blend shredded cheese from a bag (I use Tillamook; see note)
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup canned diced tomatoes and green chiles, such as Rotel (from a 10-oz can)
  • 1 tablespoon fresh chopped cilantro (optional)
  • Tortilla chips, for serving
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