Chili con Queso
Recipe courtesy Emeril Lagasse, 2002. Serve with chips, or swirled into his Chili con Carne.
Ingredients
- 1/2 lb Poblano pepper, fresh, or Anaheim chiles
- 2 tbsp Vegetable oil
- 1 cup White onion, chopped
- 1/4 tsp Cayenne pepper
- 2 tbsp Flour, all-purpose
- 1 Tomato, large, peeled, seeded and diced
- 1 cup Milk, or cream
- 1 1/2 cup Cheddar, grated
- 1 cup Pepper jack, grated
Directions
- Char the peppers over a gas flame (or under the broiler or on a grill), turning often, 7 to 10 minutes. Let rest in a bag about 15 minutes, then peel, seed and roughly chop.
- Heat the oil in a large pot over medium heat and cook the onions and cayenne until very soft, about 6 minutes. Stir in the flour 1 to 2 minutes.
- Add the tomatoes and chiles for 1 minute, then slowly stir in the milk until thick, 3 to 4 minutes. Stir in the cheeses until melted and adjust the seasoning.