There are numerous reasons why I love September, mainly fashion week but a little known fact, I love football season. Thanks in part to my husband, who played for many years. We spend a few days a week watching games or highlights. Admittedly, I love going to sports bars and overindulging in wings and margaritas. My mandatory football season indulgence is queso, especially with roasted green chile and jalapenos. While I like the traditional Velveeta recipe, making the famed dip without, is an amazing alternative, trust me. Make a bit pot, turn on the tube and invite some friends over, add some guacamole and wings to the party; everyone will thank you.
Chile con Queso
1 1/2 cups (12 oz) Trader Joe’s Mexican blend cheese
1 1/4-1 1/2 cups whole milk
1/2 cup yellow onion, diced
1 large tomato, diced (approximately 2 cups)
4 roasted Anaheim chiles, diced
4 roasted jalapenos, diced
1 lime
2 tablespoons cotija cheese, crumbled
Salt
Pepper
Paprika
1. Pre heat oven to 350. Line baking sheet with tin foil. Place chile and peppers on baking sheet.
2. Bake chile/peppers for 15-25 minutes until you hearing popping and skin is slightly charred, remove from heat and place in bowl with damp tea towel over bowl. Let chile steam for 30 minutes.
3. Remove skin and seeds, discard.
4. Chop chile together until finely chopped
5. Add cheese and milk (start with 1 cup and add more as needed) to large saucepan on low heat, stirring until melted/combined.
6. In a saucepan, lightly sauté tomatoes and onions for 2-3 minutes until slightly tender. Add vegetables to queso.
7. Add lime, salt and pepper to (taste).
8. Continue cooking on low heat for 10-15 minutes.
9. Serve with chips.
tenandsix(andtwelve) 