In a small cast iron skillet (8-10 inches), melt the butter over medium high heat. Whisk in the flour and cook for approximately 1 minute.
Then gradually add in the milk. Whisk and cook for 3-4 minutes until the mixture thickens.
Remove the pan from the heat and stir in the shredded monterey jack cheese. Stir until fully melted.
Stir in the cumin, salt, pepper and chopped green chilies. Sprinkle the shredded mozzarella cheese on top.
Place the pan in the oven and bake for 12-15 minutes until the top of the cheese turns golden brown.
Serve immediately with your favorite chips and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days. Reheat in the oven when enjoying the leftovers. If you do not have a cast iron skillet, you can use any oven safe skillet or saucepan for this recipe.