Emeril's Queso

Name: Emeril's Queso
Ingredients: 0.5 pound fresh poblano or Anaheim chiles; 2 tablespoons vegetable oil; 1 cup chopped white onion; 0.25 teaspoon cayenne pepper; 2 tablespoons all-purpose flour; 1 large tomato, peeled, seeded, and diced; 1 cup milk, or cream; 1.5 cups grated cheddar cheese; 1 cup grated pepper jack cheese; Coarse salt and freshly ground pepper

3.3

(73)

1 Review

By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Servings:

6

This delicious queso recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

Ingredients

½ pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onion
¼ teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded, and diced
1 cup milk, or cream
1 ½ cups grated cheddar cheese
1 cup grated pepper jack cheese
Coarse salt and freshly ground pepper

Directions

Place chiles directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; coarsely chop and set aside.
Heat oil in a large saucepan over medium heat. Add onion and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Add tomatoes and chopped chiles; cook for 1 minute. Slowly add milk or cream and cook, stirring, until thickened, 3 to 4 minutes. Add cheeses and cook, stirring, until melted and well combined.
Remove from heat and season with salt and pepper; serve immediately with chips, over nachos, or stirred into chili.