Hatch Chile Con Queso Dip
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 tbsps
Onion (grated)1 tsp
Kosher Salt2 tbsps
All-Purpose Flour1 tsp
Ground Cumin2 cups
Whole MilkDirections:
1
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side
2
Place in a bowl, cover with plastic wrap, and let steam for 5 minutes
3
Remove skins, stems, and seeds
4
Chop chiles, drain on paper towels, and set aside
5
In a medium pot over medium-low heat, melt the butter
6
Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more
7
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute
8
Raise the heat to medium and slowly whisk in the milk
9
Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes
10
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time
11
Stir until cheese has melted completely before adding more cheese
12
Fold in the tomatoes and chiles
13
Taste and adjust seasoning
14
Sprinkle with cilantro and serve immediately with chips alongside
15
If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side
16
Place in a bowl, cover with plastic wrap, and let steam for 5 minutes
17
Remove skins, stems, and seeds
18
Chop chiles, drain on paper towels, and set aside
19
In a medium pot over medium-low heat, melt the butter
20
Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more
21
Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute
22
Raise the heat to medium and slowly whisk in the milk
23
Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes
24
Lower the heat to medium-low and add the cheeses, 1/4 cup at a time
25
Stir until cheese has melted completely before adding more cheese
26
Fold in the tomatoes and chiles
27
Taste and adjust seasoning
28
Sprinkle with cilantro and serve immediately with chips alongside