Blue Cheese & Cheddar Queso
Blue cheese and fresh diced peppers along with sharp cheddar cheese combine for this amazing queso dip. Top it with more peppers, cilantro and crumbled bacon and you have a perfect dip for your gatherings.
Equipment
- 1 medium saucepan
Ingredients
- 1/2 yellow onion, finely diced
- 1 tbsp. olive or canola oil
- 1 tsp. New Mexico Chili Powder
- 1 tsp. Tajin or Trader Joe’s Chili Lime Seasoning
- 3 oz. crumbled blue cheese
- 1/4 cup evaporated milk
- 10 oz. sharp cheddar cheese, grated about 3 1/2 to 4 cups BE SURE TO GRATE YOUR OWN for this dip!
- 1 jalapeño pepper, seeded and finely diced
- 1/2 Ortega chili pepper, seeded and finely diced
- 1/2 poblano pepper, seeded and finely diced
- 2 strips bacon, cooked crisp and crumbled, for garnish
- 2 tbsp. mixed diced peppers (from above) for garnish
- 2 sprigs cilantro for garnish
Instructions
- Heat oil in a medium saucepan. Add onion and cook over medium-low heat until translucent and just beginning to brown. Add seasonings and continue to cook for another minute or two, stirring often.
- Reduce heat to low, and add blue cheese and evaporated milk. Cook until blue cheese is melted. (It won’t completely melt and will still have a few lumps, but that is okay.)
- Slowly add the grated cheddar, just about one-half cup at a time, until all but 1 cup of the cheese has been added. Stir often. Add the diced peppers and stir well. Finally add the remaining cheese and heat just until melted.
- Pour the queso into a serving bowl and garnish with the extra peppers, bacon, and cilantro sprigs. Serve warm with sturdy tortilla chips!
