Chiles in Queso Blanco

I just made this dip and it’s delicious.  It went perfect with the guacamole .  You should give it a try this weekend.  Thanks Ceire for another wonderful recipe.

4 fresh Fresno chilies or other fresh green chilies
1 tablespoon olive oil
1/2 red onion, finely chopped
5 cups Queso fresco or Monterey jack (crumbled or grated) – can use pepper jack
2 tablespoons crème fraiche
2/3 cup heavy cream
2 firm plum tomatoes, peeled
1 tablespoon tequila

Begin by cross-cutting the bottom of your plum tomatoes and cover with boiling water.  Immediately plunge into cold water and the skin will peel off easily.

Next place chilies in dry pan over medium heat, turning them often until the skin blisters and darkens.  Place the chilies in a strong plastic bag and tie a knot to keep steam in – set aside for 20 min, then carefully peel off the skins. Half the chilies and scrape out seeds, then but the flesh into thin strips, then cut them in half lengthwise.

Heat the oil in a pan and sauté the onion over medium heat for 5 minutes, until softened.  Add the cheese, crème fraiche and heavy cream. Stir over low heat until the cheese melts and the mixture becomes a rich, creamy sauce.  Next stir in the chili strips.  Cut the tomatoes in half and scrape out the seeds, put the flesh into 1/2 inch pieces and stir into cheese sauce.

Just before serving, stir in tequila. Pour the cheese into a serving dish and serve warm, with tortilla chips.

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Filed under Dip / Spread / Sauce / Seasoning, Mexican

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