Step 1: Drizzle 1 teaspoon olive oil in a cast iron skillet, sauté sliced onions allowing to char slightly. Slice a jalapeño in half. Remove seeds. Place into the cast iron skillet turning once, allowing it to char. Once the onions and jalapeño have charred. Remove from the skillet and set aside. Allow the skillet to cool slightly.

Step 2: Over low heat, melt 1 tablespoon butter in the the skillet. Once melted, whisk in 1/4 cup flour in stages. Do not add flour all at once. Add in increments, whisking to fully incorporate with each addition of flour. You want it to look like play dough. Continue to whisk until the roux has darkened slightly – it will resemble a thick dough. If the dough it lumpy or too crumbly, add a little more butter and whisk to combine.

Step 3: Begin adding 1.5 cups milk into the roux in increments. Whisking continuously until the mixture resembles thick pancake batter. Add more milk if necessary to reach this consistency. The longer you cook, the thicker the sauce will become.

Step 4: Once the white sauce is made, reduce the heat and stir in 2 cups shredded monterey jack, 4-6 oz. goat cheese, and 3-5 oz. queso fresco cheese. Whisk until the cheese is melted and thoroughly combined.

Step 5: While the cheese is melting. Slice the jalapeño into bite size pieces. Add the onions and jalapeño back into the cheese mixture.

Step 6: Place the cast iron skillet into a preheated oven set on the low broil function. Broil until the top is bubbly and golden brown. Watch carefully as this happens quickly!

Serve hot with chips!