Thursday, July 28, 2011

Queso Fundido (translation- really, really good cheese dip)

Imagine that you are at a really lame get-together.  The host is playing Michael Bolton's or Kenny G's greatest hits.  (I think I just threw up a little.) They are serving pieces of wheat bread, water, and peanuts.  *yawn*  With a super-excited look on her face, the host comes out with something really fun... a word search.  Man!  I should be a boring party planner.  Then you arrive with this dip.  The party instantly turns awesome!  It'd be like Night at the Roxbury... hopping out of control!  "What is love... Baby don't hurt me, don't hurt... no more"  You can get your head nod on while you take ladles of this dip on your chip.  You put the dip upon your chip, when I dip, you dip, we dip.  Man... I'm on fire.  I'm probably the only one laughing.  :)

I did a couple of changes to the original recipe, so I will post the original recipe with my changes in parenthesis. And yes, this dip is worth the trouble of blackening the peppers.
Queso Fundido:
3/4 lb poblano peppers
3 lg jalapeno peppers
1 T olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 t cumin
1/2 c half and half
1/4 lb pepper-jack cheese (I used colby jack since my kids wouldn't like the heat.  If you buy pre-shredded cheese, the dip will turn out slightly grainy.  I think the fresh cheese would be better.)
2 ounces Velveeta, cut into cubes
tortilla chips

Over a gas burner, char the peppers on all sides.  I love the sound of the skin popping.  There's just something about it.  Place the blackened peppers in a ziplock bag, seal it, and steam for 20 minutes.  The heat from the peppers will produce the steam. 

Remove the peppers after 20 minutes and remove the blackened skin.  Cut open and remove the seeds.  Dice the Poblano and jalapeno peppers into small pieces. 

In a medium saucepan, heat the oil over medium heat.  Add the onion and garlic.  Cook until the onions are softened- about 8 minutes.  Add the diced chilies and cumin, cooking for 30 seconds. 

Add the half and half and bring to a simmer.  Add the pepper-jack (or Colby-Jack) cheese and Velveeta.  Stir until the cheese is melted.  Do not boil.  Serve warm with a basket of tortilla chips. 

When I made this, my daughter tried it and said, "Dang, Mom!  This is delicious!  I'm going to make this for my family when I'm a mom."  Cute.  :)  I'd say it's one of the better cheese dips I've tried.  I don't sit around all day and make dip after dip after dip, but this one is wonderful.  I can't wait to make it again.

1 comment:

  1. You are definitely not the only one laughing! You crack me up!!! This sounds AMAZING. So amazing it makes a girl wanna bust out into the tootsie roll. Hey, you started it. :)