Roasted Green Chile Queso Cheese Dip.
Oh hey! Want to eat queso together?
I mean, it’s Thursday. Thursday is the BEST day of the week.
No, it really is. The anticipation of the weekend is just hanging in the air. It isn’t quite Friday yet and it’s certainly not Sunday and full of the blues. Plus, when you’re in college you learn that Thursday is basically the start of the weekend. It just IS the weekend.
Green chile queso!! It’s superior to all other queso tastes, I have decided. Can I be a queso taster?
Uh. Also. I can’t stop making these chips. I don’t even really want nachos these days unless I’m making homemade corn tortilla chips. Hot out of the pan, sprinkled with salt and left to crisp up until crunchy and puffy and wonderful.
Dip that in queso. I don’t even know how I’m still aliiiiive.
This queso is DIFFERENT. I swear that it really is.
The green chiles are SO fantastic. Keep it to the green ones only and really let them shine. No red peppers needed here. Please don’t give me a can of rotel! I don’t even want queso any other way now. Ever. Forevah evah. (Two weeks ago we may have eaten our weight in green chiles AND queso. No big.)
Also, many places say the best queso is made with velveeta and I don’t 100% disagree because it works… but, ugh. I super love real sharp cheddar cheese. Freshly grated because it makes the best melt! You can totally keep it creamy too. It’s a little high maintenance (stirring, warming, etc) but hello, it’s queso.
It’s worth it.
(And I’ll let you in on a leeeeettle secret. If you really don’t want to do the whole chile roasted thing and you’re short on time or just very hungry (because QUESO), you can use diced green chiles in a can and just drain them a bit. Keep it between you and me.)
Now time for margaritas?
- 4 green chiles, I used anaheims!
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 16 ounces sharp white cheddar cheese, freshly grated
- 8 ounces monterey jack cheese, freshly grated
- fresh cilantro, for topping
- homemade tortilla chips for serving!
- 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!