In the border towns of El Paso, Texas, and Juarez, 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 cloves garlic, peeled and chopped
- 1 lb. grated white cheddar
- 1 Tbsp. sour cream
- Tortilla Chips
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.
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.
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.
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