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Chile Con Queso For Totchos

Chile Con Queso
Yields 1
Processed cheese gives this dip its characteristic silky texture. Sorry, not sorry.
  1. 1 poblano pepper
  2. ½ tablespoon olive oil
  3. 2 tablespoons diced white onion
  4. ½ jalapeño, stemmed, seeded, and diced
  5. ¼ cup whole milk
  6. 5 ounces processed cheese product, such as Velveeta
  7. 3 ounces pepper Jack cheese, shredded
  8. Ground black pepper, to taste
  1. Heat broiler to high with top rack set just below the heat source. Place poblano pepper on a baking sheet and broil 8 to 10 minutes, turning occasionally to ensure pepper blackens evenly.
  2. Using tongs, transfer hot pepper to a paper bag or lidded container. Let steam 5 minutes. Once pepper is cool enough to handle, peel and discard skin, stem, and seeds. Dice remaining pepper. Heat olive oil in a medium saucepan set over medium-high heat.
  3. Add onion and jalapeño and cook until softened, about 10 minutes. Reduce heat to medium-low and add poblano. Add milk and processed cheese and stir until smooth.
  4. Add pepper Jack, one handful at a time, stirring between additions.
  5. Taste chile con queso and adjust seasoning as necessary. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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