• 2 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half cream
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 
• 1/4 teaspoon paprika
• 2 cups (8 oz) Burnett Dairy Sharp Cheddar Cheese, shredded
• 1 cup (4 oz) Burnett Dairy Colby Cheese, shredded
• 1 can (4 ounces) diced green chiles, undrained
• Salt and pepper to taste
• Additional milk
• Tortilla chips

Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in the cream, milk, garlic powder, onion powder and paprika. Bring to a boil; cook and whisk for 2 minutes or until thickened.

Reduce heat to low; gradually whisk in Cheddar and Colby until melted.

Remove from the heat. Stir in green chiles. Season with salt and pepper to taste. Add milk, 1 tablespoon at a time, until desired consistency. Serve with tortilla chips.

Recipe and photo © Dairy Farmers of Wisconsin