Recipe by P4
This is the best con Queso dip I've ever had. I got it from a great cookbook by a man named Grady Spears. I guarantee once you try this you will be a fan of his too.
Top Review by s'kat
Talk about the ultimate 'man food'! ;) My husband was having a poker game, so I whipped up a double batch of this. I didn't have poblano chiles, so used some chipotles in adobo sauce with great results. I won't go so far as to say that this is the most attractive dish I've ever laid eyes upon. As my husband noted, "I think I've seen that at 2AM when I was a very young man out drinking all night!". Whatever it looked like, it tasted *great*. I sampled one taste to make sure it was okay, then followed it up with a second just because it was really good. It took great restraint to save the rest for the guys. Fabulous!! (I should also note that I left this sitting on the stove on 'low', until the guys were ready to eat. Apparently, it the cheese seemed to clump back together, and they had to jack the heat back up until everything was smooth again. DH suggested perhaps subbing some of the cheese with monterey jack, or something that seems to melt a little bit better. Whatever you do, make sure it is still warmed up enough when you eat it!)
- 1 tablespoon corn oil
- 1⁄2 lb chorizo sausage
- 1⁄2 cup minced white onion
- 1 clove garlic, minced
- 1 cup diced tomatoes
- 1⁄3 cup roasted poblano chile, diced
- 1⁄3 cup chicken stock
- 3 cups grated mild cheddar cheese
Directions See How It's Made
- Warm the oil in a heavy saucepan over med heat.
- Add the sausage and cook for 2 minutes, or until the fat begins to melt.
- Add the onion and garlic.
- Cook until the chorizo is well browned.
- Drain off the grease and add the tomato, chile, and stock.
- Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
- As each batch of cheese melts, add more, cooking over very low heat.
- When the cheese has melted and the mixture comes together, it is ready to serve.
- Keep warm while serving.
- Note 1- serve with tortillas or fresh tortilla chips.
- Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
- Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
- Turn it over and continue this way until the skin is charred all over.
- Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
- Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
- It's that simple.
- Just like roasting a bell pepper.