Double-Chile Queso Dip
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside
2
Melt the butter in a medium saucepan over medium heat
3
Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes
4
Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute
5
Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes
6
Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro
7
Transfer to a bowl and top with the tomato mixture
8
Serve with chips
9
Photograph by David Malosh