Prep 10 mins
Cook 20 mins
This is my version of Te's (long-time family friend) chile con queso - He was famous for it in Little Rock, but didn't share the recipe with me - So, I tried to copy him. This can be made as hot or mild as you like it, but this is excatly how I make it. I wear plastic gloves when working with the peppers. If you are not familiar with peppers, jalapeno is probably the middle of the scale - poblano and anaheim are the mildest with serrano and habanero being the warmest.
- 1 lb asadero cheese or 1 lb American cheese, grated
- 1 cup milk
- 1 anaheim chili, de-seeded and chopped
- 1 jalapeno pepper, de-seeded and chopped
- 1 serrano pepper, de-seeded and chopped
- 1 poblano pepper, de-seeded and chopped
- 1 habanero pepper, de-seeded and chopped
- 1⁄2 cup onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons unsalted butter
- In a saucepan, melt butter on medium heat
- Add peppers, onion, and garlic to the pan, and saute until the onion is soft and translucent.
- Pour in the milk and stir and bring the milk up to temperature (warm).
- Add cheese a little at time, stirring to incorporate. The dip may seem thin while it's warm, but will thicken as it cools.
- Enjoy with Tostadas and or vegetables!