Green Chile Queso
Ingredients:
- 3 jalapeños
- 4 tsp corn starch
- 2 12oz cans evaporated milk
- 24 oz of cheese (we used 16 oz of sharp cheddar and 8 oz of Mexican style blend)
- 1/2-1 cup The Real Dill Green Chile Hot Sauce (depending on spice preference)
- Salt (more to taste)
- 2 tsp smoked paprika
Directions:
-
Cut jalapeños in half and remove seeds and veins. Roast at 400 degrees for 15-20 min or until soft. Once cooled, mince.
- Mix together corn starch and 2 tbsp of water until smooth.
- Over medium heat, heat the evaporated milk in a cast iron skillet until hot, but not boiling.
- Whisk in cheese, cornstarch mixture, salt (to taste), smoked paprika, and Green Chile Hot Sauce until smooth.
- Cook for 2-5 min. or until the cheese is thick. Whisk frequently to avoid the ingredients sticking to the bottom of the pan.
- Remove from heat and add in roasted jalapeños.
- Garnish with cilantro and toasted papitas and serve with tortilla chips.
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