Colby Jack and Sour cream Queso

Ingredients

• 2 1/2 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups heavy cream
• 4 cups (16 ounces) shredded cheddar cheese
• 1 teaspoon salt
• 3 small cloves garlic, finely minced
• Jalapeño, seeds and membranes removed and finely minced
• 1 cup diced tomatoes
• 1/2 cup sour cream
• up to 1/2 cup fresh chopped cilantro, to taste
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Directions

1. In a medium pot, melt 1/2 tablespoon butter over low heat. Add minced garlic and jalapeño and saute for a minute or until starting to soften and garlic is starting to turn golden. Add tomatoes to pot and cook a minute or two more. Remove garlic/jalapeño/tomato mixture with a spoon and set aside.
2. Add remaining 2 tablespoons butter to the pot and melt. Whisk in flour and stir continuously for a couple of minutes as roux bubbles and turns golden brown. Gradually whisk in cream, pausing between additions to make sure that lumps are smoothing out. While continuously stirring, bring mixture to a low simmer and cook for about 5 minutes or until thickened.
3. Remove pot from heat. Add 1/2 cup grated cheese to cream mixture and stir until completely melted. Repeat with the remaining cheese, adding 1/2 cup at a time and making sure it is totally melted before adding the next 1/2 cup. Add salt, garlic/jalapeño/tomato mixture, and sour cream. Stir until well incorporated. Taste and add additional salt, if desired.
4. Transfer queso to a serving bowl and top with as much cilantro as you prefer. 

http://www.fivehearthome.com/2014/01/13/cheddar-sour-cream-queso/