Mexican cuisine · Salads & Mezze

Chile con Queso Norteño

Northern Mexican cheese dip with roasted green chiles, onion and tomato, kept creamy with cream.

Ingredients · for 4 servings

• 4 poblano chiles (or pointed peppers + 1 jalapeño)
• 1 white onion
• 2 tomatoes
• 2 cloves garlic
• 250 g cheese (Oaxaca-style, or young Gouda + mozzarella)
• 150 ml cream
• 2 tbsp butter
• Salt, pepper
• 100 g tortilla chips

Instructions

1. Char the poblano chiles all over under the broiler for 8–10 min., let them steam covered for 10 min., then peel, seed and cut into narrow strips.
2. Finely dice the onion and garlic, and seed and dice the tomatoes as well.
3. Melt the butter in a pan and sauté the onion with the garlic over medium heat for 5 min., until translucent, without letting it take on color.
4. Add the tomatoes and chile strips and reduce uncovered for 5–6 min., until most of the liquid has evaporated and the mixture thickens.
5. Turn the heat down low, pour in the cream and stir in the grated cheese in three batches, until a smooth, stretchy dip forms — do not let it boil, or it will curdle.
6. Season with salt and pepper and serve immediately in a warmed bowl with the tortilla chips.