Double-Chile Queso Dip
jack cheese, cheese, milk, butter, jalapeno, shallot, flour, cilantro
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 for Double-Chile Queso Dip Recipe
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. Photograph by David Malosh
Read the full directions on Food Network
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