Goat Milk Yogurt Queso

Ingredients

1 cup Meyenberg Plain Goat Milk Yogurt
2 tbsp unsalted butter
1/2 small purple onion, finely chopped
1/2 red bell pepper, finely chopped, plus more for serving
1/2 jalapeño, seeded and finely chopped
1/4 cup all-purpose flour
1/2 cup Goat Milk or milk alternative (We used Meyenberg Goat Milk)
4 oz goat milk cheddar cheese, shredded
1/4 tsp cayenne
1/4 tsp crushed red pepper
Salt & pepper to taste
Cilantro for garnish

Directions

In a large pot, melt the butter over medium heat. Add the onion, bell pepper, jalapeño, and a pinch of salt and cook, stirring, until soft, about 7-10 minutes. Stir in the flour and continue cooking for another minute. Add the milk and cook, stirring, until the mixture is thick and coats the back of a spoon. Add the cheese, stirring until melted. Add 2/3 cup yogurt, the cayenne, crushed red pepper, a few turns of pepper, and 1/4 teaspoon salt. Taste and adjust seasonings as desired.