Fancy Queso

2 Tablespoons Butter
1 Onion (5 ounces), diced
2 Serranoes, seeded and diced
2 Jalapeños, seeded and diced
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Salt, plus more to taste
2 cloves Garlic, minced
1 (14.5-ounce) can Fire-Roasted Diced Tomatoes
1 pound Velveeta, cubed
1/2 cup sour cream
1/2 cup chopped fresh cilantro
Tortilla chips, for serving

In a medium saucepan over medium heat, melt the butter. Add the onion, serrano and jalapeño peppers, cumin, cayenne and salt, and cook, stirring occasionally, until the onion starts to soften and become translucent, about 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes for the flavors to meld.

Add the Velveeta and cook, stirring occasionally, until melted, 3 to 5 minutes. Stir in the sour cream and most of the cilantro, reserving some for serving. Taste, and season with more salt, if needed.
Transfer the queso to a bowl, sprinkle with the remaining cilantro, if desired, and serve warm with tortilla chips.