Chile con Queso

Ingredients

• 2 medium poblano peppers
• 2 medium jalapeños, fresh
• 2 tablespoons unsalted butter
• ½ medium yellow onion
• 3 cloves garlic cloves
• 1 can (10 oz) diced canned tomatoes with green chiles
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 12 ounces Monterey Jack cheese, shredded
• 8 ounces sharp white cheddar cheese, shredded
• ½ cup heavy cream
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. 1

   Set your oven's broiler to high. Line a baking sheet with foil. Place 2 medium poblano peppers and 2 medium jalapeños directly on the baking sheet — they should sit flat against the foil. Broil on the upper rack for 8-10 minutes, turning halfway through, until the skin blackens and blisters all over. You want the peppers to look charred but still hold their shape. Transfer them to a bowl and cover tightly with plastic wrap — this traps steam and loosens the skin.

2. 2

   Let the peppers rest for 5 minutes, then peel away the charred skin using your fingers or a paper towel — it should come off easily. Cut out the stem and remove the seeds by running your knife along the inside. Roughly chop the peppers into 1/2-inch pieces. Set aside.

3. 3

   Set a 3-quart heavy-bottomed saucepan over medium heat. Add 2 tablespoons of unsalted butter and let it melt, about 1 minute. Dice 0.5 of a medium yellow onion into 1/4-inch pieces and add it to the pan. Sauté, stirring occasionally, until translucent and softened, about 3-4 minutes — you should smell the onion starting to sweeten.

4. 4

   Peel and mince 3 garlic cloves and add them to the pan. Stir constantly for about 45 seconds until fragrant — you should catch the aroma of raw garlic suddenly becoming sweet and mellow. Do not let the garlic brown, or it will turn bitter.

5. 5

   Add 1 teaspoon of cumin and 0.5 teaspoon of smoked paprika. Stir for 15 seconds until the spices bloom and release their fragrance. Pour in 1 can (10 oz) of diced canned tomatoes with green chiles, including all the liquid. Stir to combine.

6. 6

   Add the roasted poblano and jalapeño pieces to the pan. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally. The sauce should bubble gently at the edges — if it's boiling aggressively, lower the heat slightly. This gives the flavors time to marry.

7. 7

   While the pepper mixture simmers, shred 12 ounces of Monterey Jack cheese and 8 ounces of sharp white cheddar cheese on a box grater if you have not done so already — shredded cheese from a bag often contains anti-caking agents that prevent smooth melting, so freshly shredded is worth it here.

8. 8

   Slowly add the shredded Monterey Jack and cheddar to the saucepan in three additions, stirring constantly between each addition. Let each handful of cheese melt completely into the sauce before adding the next — this takes about 2-3 minutes per addition. The cheese should incorporate smoothly into the tomato base without becoming grainy.

9. 9

   Pour in 0.5 cup of heavy cream while stirring constantly. The cream mellows the spice and adds richness. Stir until the mixture is completely smooth and creamy, about 1-2 minutes. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Taste a small spoonful and adjust seasoning as needed — you want a savory, slightly spicy, balanced cheese sauce.

10. 10

    Transfer the chile con queso to a serving dish or keep it in the saucepan if serving directly from the stovetop over low heat. Scatter 2 tablespoons of fresh chopped cilantro over the top. Serve warm with tortilla chips, warm flour or corn tortillas for scooping, or alongside grilled vegetables. The dip will thicken as it cools, so if it sits for more than 15 minutes, reheat gently over low heat, stirring occasionally, adding a splash of cream if needed to loosen it.

Tools you’ll need

• broiler
• baking sheet
• foil
• plastic wrap
• knife
• cutting board
• 3-quart heavy-bottomed saucepan
• wooden spoon
• box grater
• serving dish

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