Chile Con Queso with Charred Chiles

[Photo: Bill Robbins]

Recipe by Carolyn Malcoun

Use one variety or a combination of chili peppers to make this ooey-gooey cheese dip (if you prefer, use two 4-ounce cans drained roasted green chilies) but resist the urge to change up the beer-to-milk ratio, or the dip won’t come together. Serve a bowl with tortilla chips or warm corn tortillas.

Serves: 3 cups

Ingredients:
  • 1 tablespoon butter or canola oil
  • 12 cup chopped onion
  • 4 cloves garlic, minced
  • 23 cup chopped roasted chiles
  • 12 cup Mexican-style lager
  • 2 tablespoons all-purpose flour
  • 1 cup low-fat milk
  • 112 cups shredded cheese
  • 2 plum tomatoes, seeded and diced
  • 14 cup chopped fresh cilantro
  • salt to taste

Instructions:

• Melt the butter (or heat oil) in a large saucepan on medium heat. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic and chilies and cook, stirring, for 1 minute. Add the beer. Increase heat to high, scraping up any browned bits from the bottom of the pan, and cook until the liquid has mostly evaporated, 3 to 5 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 30 seconds.
• Reduce the heat to medium and whisk in the
milk. Bring to a simmer, whisking constantly, until sauce is thickened, 2 to 3 minutes.
• Reduce the heat to low and gradually add the cheese, stirring constantly, until completely
melted. Stir in the tomatoes, cilantro and salt to
taste, and serve.
 



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