Queso with Hatch Chilies

Queso with Hatch Chilies
Queso with Hatch Chilies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup finely chopped onion

  • 2

    Tbsp. canola oil

  • 2

    Tbsp. flour

  • 1

    tsp. cumin

  • 1

    cup whole milk

  • 2

    cups grated sharp cheddar cheese (do not use pre shredded)

  • 3

    roma tomatoes

  • 3

    Hatch chiles

  • 3

    Tbsp. minced cilantro (optional)

  • Tortilla chips or fresh tortillas for scooping and eating

Directions

1.Pre heat the broiler. 2.Line a sheet pan with foil. 3.Cut the tomatoes in half lengthwise and place cut side down on foil lined pan. 4.Place chiles on pan and place pan under the broiler. 5.Broil for 5 - 7 minutes until skin is blackened. At this point the tomatoes will probably be done. If so, remove them and place them in a ziploc bag. Turn the chiles over to roast on the other side. 6.Roast for an additional 5 - 7 minutes or until chiles are dark brown and the skin has blistered. 7.Remove chiles and add to the ziploc to steam. 8.When the tomatoes and chiles are cool enough to handle, remove them from the ziploc. 9.Skin and de seed the tomatoes and chiles and cut into bite size pieces. Set aside. (This can be down a day ahead. Refrigerate chiles and tomatoes separately(. 10.In a medium saucepan heat the canola oil over medium heat. 11.Add the onions and cook - if onions start to brown lower the heat. Cook for 4- 5 minutes or until the onions are softened and translucent. 12.Increase the heat to medium high and add the flour and cumin, stirring until a paste forms. 13.Slowly pour in the milk and whisk until the mixture is smooth and slightly thickened. 14.Reduce heat to low. 15.Add the grated cheese a tablespoon at a time stirring to melt the cheese. When the cheese has melted, add another tablespoon of cheese. Don't add the cheese all at once - the key to a smooth, luxurious queso is cooking it over low heat and adding the cheese gradually. 16.When all the cheese has been incorporated, add the chiles and tomatoes. 17.Taste and add salt and pepper if desired. If the queso is too thick, add a little milk to thin it out. 18.Serve hot with tortilla chips and/or fresh corn tortillas.

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