Red Chile Queso Dip
Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your warm tortilla chips with.
UPDATE: This’s Day 4 of 5 Days of Cheesy Dip Series. If you missed the previous recipes, here’s Day 1, Day 2 and Day 3. Also, I made a quick video to show you just how easy it is to make this queso dip.
A while ago, when I was shopping in Walmart, I saw a huge bag of dried red chiles. Out of blue, I had this urge to buy it. I had no idea how to use it, had no recipe plans, no particular reason whatsoever. But I got it anyway. It was New Mexican variety, which means they are basically pretty mild dried Anaheim peppers.
Not terribly spicy, this chiles are perfect for a lot of recipes. And it didn’t take me long to come up with an idea though. Cheese-dip-loving-self knew exactly how to put this gorgeous chiles to a good use.
So it’s embarrassingly easy to make this red chile queso dip, you guys.
First, we’ll reconstruct the chiles in hot water. Then we’ll blend the chiles with milk in a blender, mix it with cheese and slowly melt until smooth. And there you have it, creamy, cheesy dip with mild notes of red chiles. The secret to ultra creaminess is velveeta!
In just 15 minutes, you could be dipping your warm tortilla chips in this wonderful cheesy dip. Doesn’t it sound wonderful?
Red Chile Queso Dip
Yield: 2.5 cups
- 2 whole dried chiles (California or New Mexican variety)
- 1 cup (240ml) milk
- 8oz (225gr) velveeta, grated or cubed
- 4oz (115gr) mozzarella cheese, grated
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- Salt to taste, optional
- Boil 1 cup of water and soak the chiles for about 10 minutes.
- Drain the softened chiles and place them in a blender/processor with milk. Blend until smooth.
- Then strain through fine mesh strainer to remove the bits.
- In a medium saucepan, combine milk with chile, cheeses and spices.
- Cook over medium heat, stirring frequently, until the cheese is melted and the mixture is nice and smooth, about 5 minutes.
- Serve warm with tortilla chips.
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This recipe was originally published on February 20th, 2015.
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