Chile Con Queso

Pink Horizon • January 10, 2017 • No Comments



1 poblano chile pepper
2 T olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 jalapeño, seeded and finely chopped
6-8 cocktail tomatoes, chopped
1 T apple cider vinegar
1 t sugar
salt and pepper, freshly ground
1 lb Velveeta cheese, chopped
1/2 lime, juiced


Set the oven on broil.
Line baking sheet with foil, broil the pepper for 10-12 min or until charred, turning once. Put the pepper in a bowl and cover with plastic wrap. After about 20 min peel the skin, take the seeds out and finely chop.
Fry garlic and onion in olive oil on medium high for few minutes.
Add carrots and jalapeño and fry for a few more minutes.
Add tomatoes, vinegar, sugar, salt and pepper. Stir well.
Add Velveeta, turn the heat down and stir until melted and well combined.
Stir in the lime juice and serve right away.

Match made in Heaven:

Serve with Tortilla chips and lime wedges.

Categories Appetizer
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