Description
Skip the can of Ro-tel when making queso for your next game day gathering and jazz it up a bit!
Ingredients
- 1 whole Poblano Chili
- 1 whole Serrano Chili
- 1 pound Velveeta Cheese Cut Into Cubes
- 1 pound Shredded Sharp Cheddar Cheese
- 3 Tablespoons Cornstarch
- 1 pound Ground Chuck, Cooked, Fat Drained
- 5 ounces, fluid Evaporated Milk
- ¼ cups Milk
- 12 ounces, weight Nueskes’ Bacon (or Your Favorite), Cooked And Crumbled
- 14-½ ounces, weight Can Of Diced Tomatoes With Green Chilies
- 4 whole Green Onions, diced
- ¾ cups White Onion, Diced
- ½ cups Fresh Cilantro, Chopped
- 2 Tablespoons Ketchup
- 2 Tablespoons Yellow Mustard
- Tortilla Chips For Serving
Preparation
Start by preparing your ingredients. Put the chili peppers on a baking tray and roast them in a preheated 400 F oven for about 20 minutes, or until the skin begins to char. Once charred, remove from oven and place them in a zip-top bag with the bag closed tight. Let them steam for a few minutes. Remove them from the bag, then carefully peel off the exterior of the skin. Discard skin, then slice peppers open, remove seeds, and chop. Set aside.
When everything is prepped according to the above list, add the cheeses to a large mixing bowl, and toss in the cornstarch to lightly coat the cheese. This helps stabilize the sauce.
Get a medium sized pot on the stove, on medium heat. Add all of the ingredients, with the exception of the tortilla chips, and stir. Cook on a medium to medium-low heat until the cheese is fully melted and everything is warmed through.
The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife and the rest of the party guests. If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.
