Chipotle Queso Dip
Chipotle (chee-POT-tieh) Chilies Peppers are smoked jalapeno chili peppers. They’re also known as chili ahumado. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles. Chipotles date back to a region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy jalapeno was difficult to dry and prone to rot. The Aztecs used the same “smoke drying” process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time. Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.
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- 1 lb. Processed American Cheese
- 1/2 to 1 cup Cream (amt. is according to your desired thickness)
- 1 Tbsp. Butter
- 1/4 cup Green Onions, chopped 1/4″
- 1 tsp. Garlic, minced
- 1/2 cup Roma Tomato (seeded, chopped 1/4″ pieces)
- 1 Chipotle Pepper
- Warm Water, as needed
- Soak one medium size chipotle pepper in warm water until softened.
- Remove chipotle from water, remove its stem and chop fine.
- In a small sauce pan, heat butter then sauté green onions and garlic one minute until softened but not browned.
- Add cheese, cream (begin with ½ cup) and chopped tomato. Bring to a slow simmer while stirring.
- Adjust thickness of Queso Dip depending on your preference by adding additional cream.
- Serve warm with crisp tortilla chips.
Makes about 4 cups
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