I’m giving you a virtual hot kiss right now.
Aren’t you excited? This is some pretty significant heat in the form of cheesy, beautiful queso dip that could very easily take the place of dinner. At least it could for me, anyway.
This queso is so loaded with flavor that you’ll be torn about putting the fire out or taking another bite. As long as you have plenty of chips on hand you’ll be find, so keep on dipping.
Just trust me on this one; I set my mouth of fire on a regular basis.
I can’t exactly explain what the lime does, but in my opinion it adds another dimension and kind of smooths it all out.
Let’s move on to another hot as hell beauty.
Check out my friend, Adam from Unorthodox Epicure‘s authentic taqueria-style Chile de Arbol Salsa. It’s garlicky, smoky and a probably middle of the road as far as heat – depending on your tolerance level. If Adam makes it, you know it’s gonna be good.
He has an extreme knack for throwing down in the kitchen Southwest style. *Ssshhh, don’t tell him – we don’t need his head getting any bigger than it already is.*
Go here to get Adam’s Chile de Arbol Salsa and right below is the printable for my Queso-
- 2 tbsp butter, divided in half
- 1 serrano pepper, deseeded and chopped
- 2 jalapeno peppers, deseeded and chopped
- 1 tbsp olive oil
- 1 tbsp flour
- 1/3 cup whole cream
- 3/4 cup milk
- 2 cups Monterrey Jack cheese, shredded
- 2 cups Cabot Hot Habanero Cheddar, shredded
- 4 cups chili (I used my homemade, but canned will work as well)
- Over medium heat, add 1 tbsp butter.
- When melted, add both peppers, sprinkle with salt, and saute for 3 minutes.
- Add the other tbsp of butter and oil.
- When the butter has melted, reduce heat to medium low.
- Add the flour, whisking, then quickly add the whole cream and milk.
- Continue whisking, and when it starts to thicken add the rest of the ingredients.
- If it thickens too fast or starts to scorch, reduce heat more. You can always add a splash of milk or water to thin if you need to.
- When the sauce is smooth and the cheese has melted, remove from heat.
- Combine the chili and cheese in a dutch oven over medium heat and bring to a low boil, stirring occasionally. Simmer for about 5 minutes, until warm.
- Top with a squeeze of lime and cilantro; serve with chips.
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As an alternative to heating this on the stove, you can combine the cheese and chili in a crockpot and heat over low heat for 3-4 hours and keep on warm if you're entertaining.