The Merc’s Queso
(from castro15’s recipe box)
Change things up:
Add 2 minced chipotle peppers in adobo sauce with the other chiles for a smoky, spicy kick.
Substitute freshly grated Monterey Jack for 1/2 lb. of the Velveeta.
Stir in 1/2 cup very finely minced cilantro when the queso is done.
Stir in the juice of 2 limes when the queso is done.
Categories: Appetizers
Ingredients
- 6 Anaheim or Hatch chiles
- 1/2 lb. bacon, cut into small pieces
- 9 oz. packaged fresh chorizo sausage
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 lbs. Velveeta, cut into cubes
- Two 10-oz. cans diced tomatoes and chiles
- 1 1/2 cups whole milk
- Tortilla chips, for serving
Directions
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First, roast the fresh chiles, which is really a cinch. If you have a gas burner, lay 2 or 3 at a time right over the flame, using metal tongs to turn them until the skin is totally blackened.
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Repeat with all the chiles, then place them in a plastic bag. Seal it to let them sweat for 15-20 minutes.
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While that’s happening, put the bacon and chorizo in a large skillet. Set the skillet over medium-high heat and cook, crumbling the sausage with a spoon as you go, for about 5 minutes. Add the diced onion and garlic and cook, stirring occasionally, for another 3-4 minutes until the onion is starting to soften and the bacon and sausage are totally cooked.
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Pour the contents of the skillet onto several paper towels to drain off as much grease as possible. By now the chiles are ready: Use a knife to scrape off as much of the skin as possible. Cut the chiles open, scrape out the seeds and chop the chiles.
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To assemble the queso, put the cheese into a slow cooker. Add the bacon-sausage mixture and the diced tomatoes and chiles (juices and all). Then add the chopped roasted chiles and milk. Place the lid on the slow cooker and cook on high for 45 minutes, stirring once during that time. Turn the heat to LOW and let it continue to melt and warm up for another 20 minutes. Then get the chips.
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Serve the queso piping hot with chips.