Queso Dip With Roasted Hatch Chiles
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
- 2 tablespoons extra-virgin olive oil
- 1/2 medium white onion, minced
- 1 large garlic clove, minced
- 1 tablespoon flour
- 1 5-ounce can evaporated milk
- 1 large pinch salt
- freshly ground black pepper
- 3 cups mexican-blend shredded cheese
- 1/4-1/2 cup half & half
- 3 hatch chiles, roasted, stemmed and seeded, minced (or poblano or anaheim)
- Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
- Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.