Sunday, September 1, 2013

Green Chile con Queso Recipe

Green Chile con Queso Recipe


  • 3 large poblano peppers, halved and seeded
  • 2 tablespoons olive oil
  • 1/2 medium-sized onion, diced (about ¾ cup)
  • 2 large jalapeños, seeded and minced (about 1/3 cup)
  • 1 medium-sized tomato, diced (about 1 cup)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 3/4 cup (3 ounces) shredded Oaxaca (white Mexican cheese) or additional Monterey Jack
  • 1/2 cup (2 ounces) shredded white Cheddar
  • 1/2 cup sliced scallions
  • 1/2 teaspoon kosher salt
  • Tortilla chips, for serving


    Preheat the broiler with the oven rack 5 inches from the heat.
    Place the poblano peppers, skin side up, on a foil-lined baking sheet. Broil until blistered, about 10 minutes. Place the peppers in a large Ziploc plastic freezer bag; seal and let stand 10 minutes to loosen the skins. Peel and chop the peppers.
    Heat the oil in a medium-sized saucepan over medium heat. Add the onion and jalapeños and sauté for 3 minutes. Add the tomato and sauté for 1 minute. Reduce the heat to medium and stir in the flour. Cook for 1 minute, stirring constantly.
    Gradually stir in the milk. Increase the heat to medium-high and cook for 2 minutes, stirring constantly. Remove from the heat and add the roasted peppers, cheeses, scallions, and salt, stirring until the cheese melts. Serve with tortilla chips.

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