• Chile con Queso

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  • 2 medium-sized yellow onions, peeled and chopped
    2 tablespoons extra-virgin olive oil
    2 (7-ounce) cans chopped green chilies
    1/2 cup pickled jalapeno slices (I use Mezzetta brand's deli-sliced "Tamed" Jalapeno Peppers), coarsely chopped
    1 (15.5-ounce) can evaporated milk
    2 cups shredded jack cheese
    Crisp, raw vegetables, for serving
    Tortilla chips, for serving
    In a large skillet, saute the onions in the olive oil over medium-low heat, stirring occasionally, until onions are soft and translucent. Add the chilies and simmer, stirring, until juice from chilies has evaporated (about 5 minutes). Add the evaporated milk and simmer gently, stirring occasionally, until slightly thickened. Remove from heat and cool for about 2 minutes, then add the cheese. Stir gently until cheese has melted. Keep dip warm over a low flame.
    Makes about 3 1/2 cups.
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