Known as Chile con Queso, (Chile with Cheese) this recipe only uses white cheese. The peppers chosen will give you a mild flavor with a little kick but you can add in jalapeno, Serrano or other hot peppers to taste. The key to a distinct flavorful dip is to grill the peppers long enough to blacken or char a bit to release the great pepper flavors taste. When melting your cheeses, do so with patience; no burning wanted here. The result is one great hot dip that your guests will enjoy for a change from the yellow cheese versions. Get out your veggies for scoops along with some tortilla chips and you are ready to go!
9 Anaheim chilies
3 pasilla chilies
1 red bell pepper
1 Poblano pepper
1 cup sweet onion, thinly sliced and diced
15 oz Crema Mexicana, or sour cream, room temperature
1 cup milk, room temperature
10 oz Oaxaca or a combination of other good melting cheeses, such as Panela, Asadero or even Pepper Jack, grated
3 tbsp coconut oil
Seed all chilies and peppers and cut into long strips.
Heat oil in Grillet on high heat and add the chilies and peppers a few at a time to lightly char on all sides.
Lower the heat to medium and cook the onion until it is soft and translucent.
Slowly stir in the cream and milk.
Cook for 3-5 minutes and then add the grated cheese.
Continue to stir until all the cheese has melted. If the mixture is too thick, thin it with additional cream or milk.
Over to You
What’s your version of Queso dip? Share and inspire us!