Prep 15 mins
Cook 20 mins
This is Emeril's recipe to stir in his chili. We love it for dipping warm tortilla chips too! I've changed a few things to make it more dipping friendly.
- 1⁄2 lb poblano peppers or 1⁄2 lb anaheim chili
- 2 tablespoons vegetable oil
- 1 cup finely chopped white onion
- 1⁄4 teaspoon cayenne
- 2 tablespoons all-purpose flour
- 1 large tomatoes, peeled, seeded, and diced
- 1 cup cream
- 1 1⁄2 cups grated extra-sharp cheddar cheese (added at the suggestion of a reviewer which I think is a good idea and improved this immensely)
- 1 cup grated monterey jack pepper cheese
- Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
- In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
- Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
This queso was a hit at our Mexican feast. I used extra-sharp cheddar and colby. Smooth and creamy. I added a few chopped jalapenos. Yummy!
I don't know what happened here, but I suspect this queso needs a stronger cheese. I used sharp cheddar and everything else exactly as indicated, but the flavor was almost completely absent. Perhaps EXTRA-sharp cheddar would help. Got this recipe from the Food Network and made it with Emeril's chili.