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Green Chile con Queso

Staff Writer
Green Chile con Queso
Oxmoor House

Green Chile con Queso

Try this chile con queso recipe from celebrity chef Todd English. It's a great appetizer for Cinco de Mayo (or a nice cure-all the day after) and works well any time of year as a casual party dish for a tailgating event or potluck dinner.

Ingredients

  • 3 large poblano peppers, halved and seeded
  • 2 Tablespoons olive oil
  • 1/2 medium-sized onion, diced (about ¾ cup)
  • 2 large jalapeños, seeded and minced (about 1/3 cup)
  • 1 medium-sized tomato, diced (about 1 cup)
  • 2 Tablespoons all-purpose flour
  • 1 1/2 Cup milk
  • 1/2 Cup (2 ounces) shredded Monterey Jack cheese
  • 3/4 Cups (3 ounces) shredded Oaxaca (white Mexican cheese) or additional Monterey Jack
  • 1/2 Cup (2 ounces) shredded white Cheddar
  • 1/2 Cup sliced scallions
  • 1/2 Teaspoon kosher salt
  • Tortilla chips, for serving

Directions

Preheat the broiler with the oven rack 5 inches from the heat.

Place the poblano peppers, skin side up, on a foil-lined baking sheet. Broil until blistered, about 10 minutes. Place the peppers in a large Ziploc plastic freezer bag; seal and let stand 10 minutes to loosen the skins. Peel and chop the peppers.

Heat the oil in a medium-sized saucepan over medium heat. Add the onion and jalapeños and sauté for 3 minutes. Add the tomato and sauté for 1 minute. Reduce the heat to medium and stir in the flour. Cook for 1 minute, stirring constantly.

Gradually stir in the milk. Increase the heat to medium-high and cook for 2 minutes, stirring constantly. Remove from the heat and add the roasted peppers, cheeses, scallions, and salt, stirring until the cheese melts. Serve with tortilla chips.

Nutritional Facts
Servings9
Calories Per Serving160
Total Fat11g17%
Sugar4gN/A
Saturated5g27%
Cholesterol25mg8%
Protein8g15%
Carbs8g3%
Vitamin A89µg10%
Vitamin B120.4µg6.2%
Vitamin B60.1mg6.4%
Vitamin C54mg90%
Vitamin D0.7µg0.2%
Vitamin E0.9mg4.7%
Vitamin K19µg23%
Calcium218mg22%
Fiber1g3.9%
Folate (food)20µgN/A
Folate equivalent (total)25µg6%
Folic acid3µgN/A
Iron0.6mg3.4%
Magnesium20mg5%
Monounsaturated4gN/A
Niacin (B3)0.5mg2.6%
Phosphorus155mg22%
Polyunsaturated0.7gN/A
Potassium215mg6%
Riboflavin (B2)0.2mg11.5%
Sodium261mg11%
Zinc1mg6.5%