Chili Con Queso
Revision as of 10:52, 9 February 2025 by Tim (talk | contribs) (Created page with "Source: Brian Lagerstrom === Ingredients === * 100g or 1 large poblano, charred and medium diced * 60g or 4 1/2Tbsp butter * 100g or about 2c onion, small diced * 15g or 2-3 cloves garlic, minced/pressed * Salt * 150g or 3/4c diced tomato * 225g or 1/2lb Pepperjack, shredded * 225g or 1/2lb Medium sharp cheddar, shredded * 15g cornstarch * 700g or 2 12oz cans evaporated milk === Instructions === # Char poblano over burner for 90sec per side until charred o...")
Source: Brian Lagerstrom
Ingredients
- 100g or 1 large poblano, charred and medium diced
- 60g or 4 1/2Tbsp butter
- 100g or about 2c onion, small diced
- 15g or 2-3 cloves garlic, minced/pressed
- Salt
- 150g or 3/4c diced tomato
- 225g or 1/2lb Pepperjack, shredded
- 225g or 1/2lb Medium sharp cheddar, shredded
- 15g cornstarch
- 700g or 2 12oz cans evaporated milk
Instructions
- Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.
- Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.
- Toss shredded cheeses with cornstarch to coat.
- Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese.
- When nearly melted, stir in remaining half of cheese.
- Add salt to taste.