Queso Blanco with Navajo Bread

Queso Blanco:
2 tablespoons unsalted butter
1 small yellow onion (peeled, small dice)
1 green bell pepper (seeded, small dice)
1 (4.5-ounce) can green chiles (drained, finely chopped)
1 teaspoon ground cumin
2 tablespoons all-purpose flour
1 cup whole milk
2 cups white American cheese (shredded)
2 cups white cheddar cheese (shredded)
2 cups Monterey jack (shredded)
2 tablespoons cilantro (finely chopped, to serve)
Kosher salt and freshly ground black pepper (to taste)

Navajo Bread:
3 cups all-purpose flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon Kosher salt
1 and 1/2 cups warm water
vegetable oil (for frying)

Queso Blanco:
In a large saucepan over medium-high heat, melt the butter.
Add the onion, bell pepper, and green chiles and season to taste with salt.
Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
Stir in the cumin and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir to coat, allowing the flour to toast for 1 minute.
Stir in the milk, and in batches, add in the white American, white cheddar, and pepper jack cheeses,
stirring together until melted completely, about 5-10 minutes.
Season to taste with salt and pepper.
Remove to a serving bowl and top with cilantro.
Serve with Navajo Fry Bread for dipping.
Navajo Bread:
Fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 350ºF.
Line a plate with paper towels and set aside.
In a large bowl, add the flour, cornmeal, baking powder, and salt and stir to combine.
Stir in the warm water until dough is just combined and remove to a lightly floured work surface.
Knead the dough until it is soft, but not quite sticky.
Divide the dough into 14 equal pieces and press out to a 1/4-inch thick round.
Use your finger to poke a hole into the center of each round and gently drop into preheated oil.
Fry each dough round until golden brown and puffy, about 2-3 minutes per side.
Remove to prepared plate, allow to cool slightly and serve immediately.