Queso con Chiles Toreados, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Queso con Chiles Toreados

Cuisine: Mexican
Servings: 4 cups

I don’t prepare queso dip very often, since my husband is not a big fan of cheese. So any time I have friends over, I take the opportunity and serve a hot bowl of queso dip with chips or tostadas. Great thing about this recipe, is that it can be made ahead of time. Warms up quickly in the microwave before your friends arrive. And any chance I get, I love roasting my chile jalapeño on the stove top. The little bit of oil helps the skins char and blister slightly and gives the peppers a great, great flavor! I added a little bit of a spicy turkey sausage, but you could add in any cooked crumbled sausage for a heartier dip.

Ingredients

  • 4 tablespoons olive oil
  • 1 cup hot turkey or pork sausage (2 links; remove the casings)
  • 4 to 6 large jalapeño peppers, stems removed (I left the seeds in, however)
  • 1/3 cup diced sweet onions
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups monterey jack cheese shredded
  • 1 cup white extra sharp cheese shredded
  • 1 cup Oaxaca or string cheese shredded
  • 1 tablespoon Tabasco hot sauce or to taste
  • 1 tablespoon Dijon mustard

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Directions

  1. Heat 1 tablespoon of oil to medium heat. Cook the sausage for 8 to 10 minutes or until nicely browned. Remove from pan onto a plate.
  2. To that same pan, add 1 more tablespoon of oil. Cook the jalapeños for a few minutes or until the skins start to blister and blacken in spots. Remove from pan.
  3. Again to that same pan, add the last 2 tablespoons of oil. Add the onions and cook for 8 to 10 minutes. While the onions are cooking, dice up the jalapeños. I left the seeds in.
  4. Add the flour to the onions and cook for 1 minute. Whisk in the milk and continue cooking until it starts to form a thick sauce. Add in all of the remaining ingredients; remove from heat. The cheese will melt right away. Transfer to serving dish and serve with tortilla chips or tostadas.
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