Serves 1
Directions
- 1Sear the Roma tomatoes, poblano peppers, jalapeños, onions, and garlic in a pan.
- 2Flip the vegetables to get a nice sear on all sides.
- 3Add the seared vegetables to a food processor or blender.
- 4Add chicken bouillon powder, salt, pepper, and ground cumin to the food processor.
- 5Add fresh cilantro to the food processor.
- 6Squeeze fresh lime juice into the food processor.
- 7Blend or pulse the ingredients until it reaches your desired consistency for the salsa.
- 8Add evaporated milk to a pot for the queso.
- 9Add slices of white American cheese and pepper jack cheese to the pot.
- 10Add diced hatch green chilies to the queso mixture.
- 11Add a dash of cayenne pepper to the queso.
- 12Fry the tortilla chips.
- 13Immediately season the fried tortilla chips with salt.
- 14Plate the salsa, queso, and tortilla chips in nice bowls, ensuring the queso is served hot.
Ingredients
- 5 roma tomatoes
- 2 jalapeños
- 1 large poblano pepper
- 1 quartered onion
- 3 garlic cloves
- 0.5 cup cilantro
- 1 to 2 limes juiced
- 1 to 2 tsp chicken bouillon powder
- 1 to 2 tsp cumin
- 1 to 2 tsp black pepper
- 1 to 2 tsp salt
- cayenne pepper
- 16 to 24 oz evaporated milk
- 12 to 16 oz white American/pepper jack cheese slices
- 0.25 to 0.5 cup diced hatch green chiles
- tortilla chips
- oil for frying
Equipment
food processor or blendercast iron pan or skillettongspotwooden spoonskimmerbaking sheetwire rackbowls
Tips
- Use sliced white American cheese and sliced pepper jack cheese for the perfect queso.
- Serve the queso hot.
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