Green Chile con Queso

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.

9
Servings
134
Calories Per Serving
Deliver Ingredients

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

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
12g
9%
Protein
7g
15%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
95mg
10%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
74mg
11%
Selenium, Se
7µg
13%
Sodium, Na
202mg
13%
Water
56g
2%
Zinc, Zn
1mg
13%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.