Categories: Dressing/Sauces
Ingredients
- 8 Anaheim chiles
- 4 jalapenos
- 8 ounces bacon, finely diced
- 8 ounces chorizo, crumbled
- 2 tablespoons minced garlic
- 1 large onion, diced
- One 28-ounce can diced tomatoes and green chiles, such as Rotel
- 2 pounds processed cheese, such as Velveeta, cubed
- 8 ounces pepper jack cheese, shredded
- Two 12-ounce cans evaporated milk
- 2 tablespoons chopped fresh cilantro
- Tortilla chips, for serving
Directions
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To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don’t have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
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In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
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Add the garlic and onion to a food processor and pulse until almost a paste.
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Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
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Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.