Double-Chile Queso Dip
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 184
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 29
- Sodium
- 261
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 shallot, finely diced
2 Campari or other small vine-ripened tomatoes, diced
1/4 cup roughly chopped fresh cilantro
1 tablespoon unsalted butter
2 serrano chile peppers, thinly sliced into rounds
1 red jalapeno pepper, thinly sliced into rounds
Kosher salt
1 tablespoon all-purpose flour
1 cup milk
1 cup grated pepper jack cheese (about 4 ounces)
1 cup grated American cheese (about 4 ounces)
Tortilla chips, for serving
Directions
- Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
- Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
- Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.