Triple Chile Queso Dip
If you have approximately 25 minutes to spend in the kitchen, Triple Chile Queso Dip might be an outstanding lacto ovo vegetarian recipe to try. For 73 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 9g of protein, 16g of fat, and a total of 271 calories. A mixture of whole milk, shallot, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Farm Girl Gourmet. A few people really liked this condiment. 22 people have made this recipe and would make it again. The Super Bowl will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so excellent. If you like this recipe, you might also like recipes such as hatch chile queso dip, Chile Con Queso Dip, and Double-Chile Queso Dip.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon all purpose flour
1 cup cubed American cheese (such as Velveeta)
1 tablespoon butter
1 tablespoon diced Anaheim chile pepper
1 tablespoon diced poblano chile pepper
1 jalapeno, stemmed, seeded & diced
1 cup shredded provolone cheese
3/4 cup salsa, such as Sabra Roasted Garlic salsa
1/4 teaspoon salt
1 tablespoon diced shallot
Tortilla chips, for serving
1 cup whole milk
Equipment:
sauce pan
whisk
Cooking instruction summary:
Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
Step by step:
1. Melt butter in a medium sauce pan over medium-high heat.
2. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt.
3. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes.
4. Add the cheeses and stir until melted.
5. Pour into a warm serving dish and top with salsa.
6. Serve immediately with tortilla chips.
Nutrition Information:
covered percent of daily need
