Double-Chile Queso Dip

Name: Double-Chile Queso Dip
Ingredients: 1 shallot, finely diced; 2 Campari or other small vine-ripened tomatoes, diced; 1/4 cup roughly chopped fresh cilantro; 1 tablespoon unsalted butter; 2 serrano chile peppers, thinly sliced into rounds; 1 red jalapeno pepper, thinly sliced into rounds; Kosher salt; 1 tablespoon all-purpose flour; 1 cup milk; 1 cup grated pepper jack cheese (about 4 ounces); 1 cup grated American cheese (about 4 ounces); Tortilla chips, for serving

12 ingredients

9 steps

Ingredients

1 shallot, finely diced
2 Campari or other small vine-ripened tomatoes, diced
1/4 cup roughly chopped fresh cilantro
1 tablespoon unsalted butter
2 serrano chile peppers, thinly sliced into rounds
1 red jalapeno pepper, thinly sliced into rounds
Kosher salt
1 tablespoon all-purpose flour
1 cup milk
1 cup grated pepper jack cheese (about 4 ounces)
1 cup grated American cheese (about 4 ounces)
Tortilla chips, for serving

Directions

1

Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
2

Melt the butter in a medium saucepan over medium heat.
3

Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
4

Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute.
5

Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes.
6

Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro.
7

Transfer to a bowl and top with the tomato mixture.
8

Serve with chips.
9

Photograph by David Malosh