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The New Queso

Prep Time
1h 5 min
Yields
6 servings

A spicy cheese dip that goes perfectly with tortilla chips.

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ingredients

8
Anaheim chiles
4
jalapenos
8
ounce bacon, finely diced
8
ounce chorizo, crumbled
2
tbsp minced garlic
1
large onion, diced
1 28-oz
can diced tomatoes and green chiles, such as Rotel
2
lbs processed cheese, such as Velveeta, cubed
8
ounce Pepper Jack cheese, shredded
2 12-oz
cans evaporated milk
2
tbsp chopped fresh cilantro
Tortilla chips, for serving
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directions

Step 1

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.

Step 2

In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.

Step 3

Add the garlic and onion to a food processor and pulse until almost a paste.

Step 4

Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.

Step 5

Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.

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