Red & Green Chile con Queso
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Looking for a creamy, cheesy dip with a New Mexican twist? Our Red & Green Chile con Queso combines the smooth, indulgent texture of melted cheese with the smoky-sweet flavors of Chimayo Harvest Blend Roasted Red & Green Chiles, which adds a unique depth of flavor and just the right amount of heat. This easy-to-make dip is sure to impress your guests and quickly become a favorite at your parties and family get-togethers.
Ingredients
-
2 Tablespoons unsalted butter
- ½ cup sweet onion, diced
- 2-4 cloves garlic, minced
- ½ teaspoon smoked paprika
-
½ cup Cibolo Junction Chimayo Harvest Blend Roasted Red & Green Chiles
- ¼ teaspoon kosher salt
- ½ teaspoon cayenne powder (optional)
- 1 Tablespoon all-purpose flour
- 1 cup whole milk, warmed in the microwave
- 10 ounces cheese, such as Monterey Jack or Cheddar, shredded
Directions
Heat the butter in a saucepan over medium heat. Add the onions and cook until soft and translucent, about 2 minutes.
Add the garlic, Cibolo Junction Chimayo Harvest Blend Roasted Red & Green Chiles, paprika, salt, and cayenne, if using. Cook for another 2 minutes, stirring frequently until the garlic is fragrant and the liquid from the chiles has mostly evaporated. Sprinkle 1 Tablespoon flour over the mixture and cook for one more minute. Slowly pour in the warmed milk, and stir constantly until smooth. Continue cooking over medium heat until mixture has thickened slightly, about 3 minutes. The sauce should be thick enough to coat the back of a spoon.
Turn off heat and add the shredded cheeses. Mix well until all the cheese is completely melted, returning the pan to low heat, if necessary.
Serve hot with tortilla chips.
