Green Chili Queso Dip

Name: Green Chili Queso Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 227 grams white American cheese, cut into 1/2-inch cubes; 0 teaspoons cayenne pepper; 0 teaspoons chipotle chili powder; 2 teaspoons cornstarch; 142 grams evaporated milk; 3 Tbsps finely chopped fresh cilantro; 1 teaspoon minced fresh garlic, about 1 medium clove; 1 teaspoons ground cumin; 8 servings Kosher salt, to taste; 227 grams Monterey Jack cheese, cut into 1/2-inch cubes; 2 larges poblano chilies; 2 Tbsps finely chopped scallions; 1 Tbsp olive or vegetable oil

Green Chili Queso Dip is a gluten free, vegetarian, and דל פחמימות, hor d'oeuvre. One serving contains 260 calories, 14g of protein, and 21g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Super Bowl event. Head to the store and pick up ground cumin, cayenne pepper, kosher salt, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Roast poblanos over an open flame on a gas stove or grill until skins are completely charred.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

Stove

Place in a bowl, cover with plastic wrap, and let sit until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Place poblanos in the workbowl of food processor fitted with a steel blade and pulse until very finely chopped, stopping to scrape down side of bowl as necessary.

Ingredients you will need

Poblano Pepper

Equipment you will use

Food Processor

Bowl

Place cubed cheese in a medium bowl and toss with cornstarch until evenly coated.

Ingredients you will need

Corn Starch

Cheese

Equipment you will use

Bowl

Heat oil in a medium saucepan over medium-high heat until shimmering. Stir in garlic, cumin, chipotle chili powder, and cayenne pepper and cook until fragrant, about 30 seconds. Stir in evaporated milk and chopped poblano chilies and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and scallions. Season with salt to taste.

Ingredients you will need

Cayenne Pepper

Evaporated Milk

Green Onions

Cilantro

Chili Pepper

Poblano Pepper

Cheese

Garlic

Cumin

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a bowl and serve immediately.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

227grams

white American cheese, cut into 1/2-inch cubes 0teaspoons

cayenne pepper 0teaspoons

chipotle chili powder 2teaspoons

cornstarch 142grams

evaporated milk 3Tbsps

finely chopped fresh cilantro 1teaspoon

minced fresh garlic, about 1 medium clove 1teaspoons

ground cumin 8servings

Kosher salt, to taste 227grams

Monterey Jack cheese, cut into 1/2-inch cubes 2larges

poblano chilies 2Tbsps

finely chopped scallions 1Tbsp

olive or vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.