Description
Made with two types of cheese, this spicy chile con queso is a creamy, velvety dip with sweet poblano peppers and fresh pico de gallo.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 large poblano, finely diced
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 1/3 cup milk (I used 2%)
- 4 cups freshly shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 oz. cream cheese
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 4 oz. green chilies
- salt to taste
- 1/4 cup fresh cilantro, diced
- optional: top with fresh pico de gallo
Instructions
- Heat a large nonstick pan to medium-high heat.
- Add butter, onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
- To the vegetables, add in the flour. Stir to coat the vegetables and make a quick roux, then slowly add in milk, stirring the entire time.
- Next, add in the cheddar cheese, monterey jack cheese and cream cheese. Cook at low heat and continue to stir throughout until the cheese is melted and smooth
- Once smooth, add in the cumin, chili powder, green chilies and finish with fresh cilantro and salt to taste.
- Top with fresh pico de gallo.
**Transfer to a small crockpot to keep warm during a party.
Nutrition
- Serving Size: 1/4 cup
- Calories: 196
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg
