Directions
- 1Make the Roja Salsa: Broil 5 halved Roma tomatoes, 1 quartered small yellow onion, 2 deseeded Arbol chilis, and 2 deseeded jalapenos until charred.
- 2Add the charred vegetables to a food processor along with a huge pinch of salt and a splash of white vinegar.
- 3Pulse until it has an overall salsa texture.
- 4Make the Diablo Sauce: In a saucepan over medium heat, add 1 tbsp of oil, 2 diced yellow onions, 4 habaneros, and 4 crushed garlic cloves and sauté for 10-15 minutes until onions are browned.
- 5Add 15 oz of tomato sauce and 1 tbsp of white wine vinegar. Bring to a simmer and let it cook for 15 minutes until it thickens.
- 6Once cooled, place in a blender and blend until smooth.
- 7Prepare the Anaheim peppers: Broil 4-5 Anaheim chilis until deeply charred. Steam for 5 minutes to soften the peppers. Remove the skin and seeds and finely dice.
- 8Make the Queso: In a saucepan over medium heat, melt 0.5 tbsp of butter. Add diced Anaheims and 1 cup of Roja Salsa.
- 9Add 20 oz of American cheese cut into cubes and stir until melted. Add a pinch of salt and a splash of heavy cream to adjust consistency.
- 10Serve the queso in a hot cast iron skillet. Top with guacamole, cotija cheese, and diablo sauce. Garnish with cilantro.
Ingredients
- 5 roma tomatoes
- 1 small yellow onion
- 2 arbols
- 2 jalapenos
- 2 garlic cloves
- 1 pinch salt
- 1 splash white wine vinegar
- 20 oz American cheese
- 8 oz roja salsa
- 4 anaheim peppers
- 1 splash heavy cream
- 1 bottle diablo sauce
- 1 handful cilantro
- 1 scoop guacamole
- 1 handful cotija cheese
- 1 tbsp oil
- 2 yellow onions
- 4 habaneros
- 4 garlic cloves
- 15 oz tomato sauce
- 1 tbsp white wine vinegar
- 0.5 tbsp butter
Equipment
food processorbroilersaucepanblendercast iron skillet
Tips
- Use FRESH Anaheim chilis
- Don't over-roast the vegetables
- Use a food processor to make the salsa
- Serve in a HOT cast iron skillet
- The cheese will look like baby food at first, don't worry, it comes together
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