Chile con Queso
Photo: Laurie Smith
In the border towns of El Paso, Texas, and Juárez, Mexico, only true white cheddar will do for this classic dip.
6 fresh anaheim chiles
2 tbsp. vegetable oil
1 yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 lb. grated white cheddar
1 tbsp. sour cream
Tortilla Chips
1. Char chiles over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin and remove stems. Slice open, scrape out veins and seeds, and coarsely chop.
2. Heat oil in saucepan over medium heat, add onions and garlic, and cook until translucent, about 20 minutes. Add chiles and cook another 10 minutes.
3. Reduce heat to medium low, add cheddar, and cook, stirring constantly, until cheese melts, about 5 minutes. Stir in sour cream. Serve immediately with tortilla chips.
This article was first published in Saveur in Issue #10
Ratings & Reviews (1)
i love this recipe. i've made it a few times. i use hatch chiles that we bring back home from new mexico.
people devour it, even while it's hot on the stove and i haven't had a chance to bring it to the table. it's obviously best piping hot, so it works out well.
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