Real Chili Con Queso Recipe S3 Ep309

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: colby cheese

Colby cheese is often less expensive and has a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers provide crunch without the heat.

Prepare the ingredients: wash and dry the poblanos and jalapeños.

Char the chilies using a gas burner, broiler, or grill until the skin blisters, turning occasionally.

Place the charred chilies in a sealed plastic bag to steam and loosen the skin, then peel off the skin once cooled.

Dice the poblanos into 3/8 to 1/2 inch squares and the jalapeños into 1/8 to 1/4 inch strips.

Mince the garlic and set aside.

Cut the Oaxaca cheese into smaller pieces to make it easier to melt.

Melt 4 tablespoons of butter in a pan over medium heat.

Add the diced onion to the melted butter and sweat for about 10 minutes, stirring occasionally to avoid burning.

Add the diced poblanos and jalapeños to the onions and sweat for another 5 minutes, stirring occasionally.

Stir in the minced garlic, paprika, and salt, cooking for an additional 2 minutes to allow the spices to sweat with the vegetables.

Remove the pan from heat to let it cool slightly and reduce moisture before adding the cream.

Once cooled, add 1 cup of whole cream to the vegetable mixture and stir to combine.

Gradually add the Oaxaca cheese, stirring until melted and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens