In 2015, Colorado company The Real Dill packaged Pueblo Chile Chips as a limited seasonal offering. With the leftover green chiles the company created a hot sauce to give away, but the amount of enthusiastic feedback it received prompted it to add Green Chile Hot Sauce permanently to its existing line and it is now a top seller. Featuring Pueblo green chiles and beer from Denver-based Baere Brewing Co., the chile sauce adds brilliant flavor and subtle heat to almost anything you can sink your teeth into. Get yourself a bottle and find out what all the buzz is about with this killer green chile queso.
3 jalapeños
4 teaspoons corn starch
2 (12 ounce) cans evaporated milk
16 ounces sharp cheddar cheese
8 ounces Mexican-blend cheese
1/2-1 cup The Real Dill Green Chile Hot Sauce (depending on spice preference)
Salt, to taste
2 teaspoons smoked paprika
chopped cilantro, to taste
Cut jalapeños in half and remove seeds and veins. Roast at 400 degrees for 15 to 20 minutes or until soft. Once cooled, mince. Mix together corn starch and 2 tablespoons of water until smooth. Over medium heat, heat the evaporated milk in a cast iron skillet until hot, but not boiling. Whisk in cheese, cornstarch mixture, salt, paprika and Green Chile Hot Sauce until smooth. Cook for 2 to 5 minutes or until the cheese is thick. Whisk frequently to avoid the ingredients sticking to the bottom of the pan. Remove from heat and add in roasted jalapeños. Garnish with cilantro and serve with tortilla chips.
Recipe and photo provided by The Real Dill. Visit therealdill.com to order products.
This Green Chile Queso has a bit of kick. If you’re looking for a dip with a little less heat, try this Baked Tomato Goat Cheese Dip. A perfect appetizer for any occasion.