 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is my version of Te's (long-time family friend) chile con queso - He was famous for it in Little Rock, but didn't share the recipe with me - So, I tried to copy him. This can be made as hot or mild as you like it, but this is excatly how I make it. I wear plastic gloves when working with the peppers. If you are not familiar with peppers, jalapeno is probably the middle of the scale - poblano and anaheim are the mildest with serrano and habanero being the warmest. Ingredients:
1 lb asadero cheese or 1 lb american cheese, grated |
1 cup milk |
1 anaheim chili, de-seeded and chopped |
1 jalapeno pepper, de-seeded and chopped |
1 serrano pepper, de-seeded and chopped |
1 poblano pepper, de-seeded and chopped |
1 habanero pepper, de-seeded and chopped |
1/2 cup onion, chopped |
2 garlic cloves, chopped |
2 tablespoons unsalted butter |
Directions:
1. In a saucepan, melt butter on medium heat
2. Add peppers, onion, and garlic to the pan, and saute until the onion is soft and translucent.
3. Pour in the milk and stir and bring the milk up to temperature (warm).
4. Add cheese a little at time, stirring to incorporate. The dip may seem thin while it's warm, but will thicken as it cools.
5. Enjoy with Tostadas and or vegetables!
|
|