It feels so wild that this is one of the last recipes I’ll ever make in this kitchen!
Almost all of cooking tools are packed away in boxes (sobs). By the time Cinco de Mayo actually rolls around (I’m already daydreaming about different margarita recipes to make), it will all be en route to North Carolina. So I’m getting ahead of things and making this Green Chili Queso Blanca dip while I still can!
I’m pretty excited about this stuff. It’s so good and a perfectly easy thing to make when you’re serving margs to friends or, ya know, enjoying one by yourself.
Incidentally, my love affair with white cheese dip started in North Carolina. There’s a restaurant there called La Fiesta that my sister used to take me to. We would order bowls of their cheese dip. So things are maybe coming full circle here, no?
Over the years, I’ve tried multiple times to replicate that cheese dip to no avail. This is the closest I’ve ever gotten! The green chilis are a new add-in, but they add a good flavor boost and some texture. V important!
Green Chili Queso Blanca
2 tbsp unsalted butter
1/4th yellow onion, chopped
3 cloves garlic, minced
2 tbsp flour
1 cup whole milk
1 jalapeño pepper, chopped
~ 4 oz of canned green chilis
1 cup shredded white cheddar cheese
1 cup shredded colby jack cheese
Heat the butter in a cast iron skillet over medium heat. Add the onions and cook for a few minutes until translucent. Add the garlic and cook 2 minutes until fragrant. Mix in the flour until a paste is formed. Slowly add the milk to the skillet and whisk well so that the paste is broken up. Let the sauce thicken just a bit, whisking constantly, and then remove from heat. Add the jalapeño, green chilis, and cheese to the sauce and whisk until will incorporated.
Top with some cilantro. Serve immediately with fresh tortilla chips.
Thanks for reading, guys! What recipes are you making for Cinco de Mayo? I’m thinking watermelon or grapefruit margaritas need to be a thing this year. No?