1
: In a saucepan, melt butter over medium-high heat. Add onion and pepper and cook, stirring for 2 minutes, until softened. Add chili powder and oregano and cook 30 seconds.
2
: Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk. Bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies and green onion. Season with salt and pepper.
3
: Transfer con queso dip to a shallow serving dish. Sprinkle with parsley or cilantro. Serve with a basket of tortilla chips or warmed flour tortillas.