Chili Con Queso Chili with Cheese (Hot Cheese Dip)

2 Mild green chilies fresh toasted, peeled and cut into strips or use canned green chili. Amount depends on how hot you wish mixture to be.
1/4 C Oil
1 Onion, diced
1 Tomato, chopped
1/4 C Water
1/2 C Milk
1/2 lb Cheddar cheese
1 tsp Salt

Cut and peel chili strips, or add canned chilies. You may use one or two jalepenos if you so desire.
Fry chopped tomato and onion in 1/4 cup oil. Cook until onions are softened and translucent. Add 1/4 cup water and mix in milk. When warm add cheddar cheese. Keep stirring so it doesn’t stick to pan.

Dip may be kept warm in a crock pot for dipping. Eat with chips while hot.

How to roast or prepare chili for cooking:

If you purchase fresh chilies, they must first be roasted to blister the tough skins. There are many ways to accomplish this at home, but I recommend two. One method is over a gas burner, the same way marshmallows are roasted over a fire. Spear the chilies on a long handled fork, place them near the flame, and heat them until the skins have blistered and darkened uniformly.

The second method is better for roasting more than one or two chilies at time. Place a layer of pods on a baking sheet and broil until all are dark, turning the chilies frequently.

Following roasting by either method, place the hot chilies in a plastic or paper bag to steam. Let the chilies cool in the closed bag. Peel the roasted pods if you wish to use them immediately. Don’t forget to remove the white seeds. This is what makes chilies so hot and can easily burn the hands or face if you aren’t careful. If you plan to freeze the chili, there is no need to remove the skins. The pods will peel easily after freezing.

To prevent from burning your hands with the chili oil use disposable plastic gloves. If by some chance you happen to still get chili on your hands or any part of your face after taking precautions I make a baking soda paste with water and wash with it. This helps lessen the burning caused by the oil in the chili.

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