Double-Chile Queso Dip

Photo by Samara A.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    shallot, finely diced

  • 2

    Campari or other small vine-ripened tomatoes, diced

  • 1/4

    cup roughly chopped fresh cilantro

  • 1

    tablespoon unsalted butter

  • 2

    serrano chile peppers, thinly sliced into rounds

  • 1

    red jalapeno pepper, thinly sliced into rounds

  • Kosher salt

  • 1

    tablespoon all-purpose flour

  • 1

    cup milk

  • 1

    cup grated pepper jack cheese (about 4 ounces)

  • 1

    cup grated American cheese (about 4 ounces)

  • Tortilla chips, for serving

Directions

Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside. Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.

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