HATCH CHILE CREAM CHEESE DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
- Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
- Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
- Garnish with the dark green scallions and serve with tortilla chips.
CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
- Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
- Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
HATCH CHILE CON QUESO DIP
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some home. Enjoy them right away or roast before freezing to enjoy year-round (or buy some of the great frozen options available). And skip the fancy cheese counter for this recipe: You'll achieve a smoother queso texture with super-melty cheese from the dairy aisle of the supermarket.
Provided by Rhoda Boone
Categories Condiment/Spread Appetizer Cheddar Monterey Jack Chile Pepper Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
- In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
- Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
- Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.
BANG! HATCH CHILI SMOKY WHITE QUESO DIP
Make and share this BANG! Hatch Chili Smoky White Queso Dip recipe from Food.com.
Provided by GirlyJu
Categories Cheese
Time 25m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast peppers by your preferred method (I put them in a 400 degree oven until blackened, then place into a plastic bag until cool) peel off blackened skin, seed and chop, set aside.
- Heat oil in small pot over med high heat. Add onions, fry until browned. Add garlic and stir for about 1 minute. Add peppers and reduce heat to low. Let cook for a few minutes.
- Add milk. Stir until heated through. Add cheese by handfuls, stirring constantly and letting the cheese melt between handfuls. Add more milk by the tablespoon until it gets to the desired consistency. Salt to taste and serve with tortilla chips and sliced jalepenos.
Nutrition Facts : Calories 183.9, Fat 14.2, SaturatedFat 7.8, Cholesterol 35.3, Sodium 210.4, Carbohydrate 4.5, Fiber 0.6, Sugar 2, Protein 10.3
AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)
Provided by BobN
Number Of Ingredients 9
Steps:
- Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.
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QUESO DIP WITH ROASTED HATCH CHILES • THE WICKED NOODLE
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4.4/5 (53)Total Time 17 minsCategory AppetizersCalories 308 per serving
- Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
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Reviews 4Category AppetizerCuisine MexicanTotal Time 25 mins
- Cut open the roasted green chiles and scrape out the seeds. Then chop the green chiles and shallots.
- In a medium pot over medium heat, melt the butter and add shallots and chiles. Cook, stirring regularly, until the shallots are softened, 3 to 4 minutes.
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