▢1 bell pepper ▢½ yellow onion ▢3 serrano peppers ▢2 garlic cloves ▢1 ½ cups vegetable broth divided ▢¼ cup olive oil ▢¼ cup butter ▢¼ cup flour ▢¼ cup sour cream ▢1 cup Monterey cheese grated (divided) ▢1 ½ teaspoon salt ▢¼ teaspoon black pepper ▢1 teaspoon chili powder ▢½ teaspoon cumin ▢¼ teaspoon cayenne optional ▢8 flour tortillas ▢filling of choice
Preheat your oven to 425 degrees Fahrenheit. Start by chopping your veggies and tossing them with olive oil. Place on a baking sheet lined with foil or parchment. Bake for 15 minutes or until edges are charred.
Transfer to a blender along with ½ cup of broth. Blend until smooth. In a medium saucepan, melt butter over low heat.
Whisk in flour until well combined. Continue to whisk and cook 1-2 minutes until it has a nutty fragrance. Slowly whisk in remaining broth and whisk until thickened.