Homemade Green Chile Queso Cheese Dip
User Reviews
5
Homemade Green Chile Queso Cheese Dip
Description
The recipe for Homemade Green Chile Queso Cheese Dip begins by roasting anaheim and jalapeno peppers until their skins blister and char, then steaming them for easy peeling. After removing skins and seeds, the diced peppers are sautéed with diced sweet onion and minced garlic in olive oil and butter until the onion softens. A pinch of salt and pepper season the base.
Half and half is slowly incorporated while stirring to create a creamy sauce, with cornstarch mixed into additional half and half added as a slurry to thicken the dip. Freshly grated white cheddar and Monterey Jack cheeses melt into the mixture, producing a smooth, creamy cheese dip with a bit of spice from the roasted chiles. Fresh cilantro garnish enhances aroma and fresh flavor.
This dip pairs well with homemade tortilla chips or can be spooned over tacos and nachos. Serving it warm preserves its creamy texture and flavor. Roasted peppers contribute a subtle smoky heat that complements the mild cheeses and rich base, making it suitable for gatherings or casual snacking.
Ingredients
- 4 green chile I used anaheims!
- 2 jalapeno pepper
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1/2 onion diced, sweet
- 2 garlic minced, cloves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 16 ounces White Cheddar Cheese freshly grated, sharp
- 8 ounces Monterey jack cheese freshly grated
- cilantro for topping, fresh
- tortilla chips for serving!, homemade
Instructions
- To roast the peppers, preheat the oven to 400 degrees F. Rub the peppers with a bit of olive oil and place them on a baking sheet. Roast until the outside skins begin to blister and char, about 30 minutes. Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. (To shorten this process, you can grill or roast the peppers over your gas stovetop until charred, then steam in the resealable bag.)
- Once the peppers have “steamed” in the bag, remove the blistered skin. Slice off the tops and remove the seeds (unless you want tons of heat), then dice the peppers.
- Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Redeuce the heat to low.
- Stir in the grated cheese, one small handful at a time, until melted. Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Top with fresh cilantro if you’d like. Serve immediately with chips!
User Reviews
Overall Rating
5
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