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Bang! Hatch Chili Smoky White Queso Dip

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Ingredients

Adjust Servings:
2 hatch chiles
1 poblano chile
1 jalapeno, seeded and finely chopped
1 tablespoon olive oil
1/2 large onion, chopped
1 garlic clove, minsed
5 tablespoons milk, plus more if needed
2 cups shredded white velveeta cheese
2 cups shredded monterey jack cheese
salt

Nutritional information

183.9
Calories
127 g
Calories From Fat
14.2 g
Total Fat
7.8 g
Saturated Fat
35.3 mg
Cholesterol
210.4 mg
Sodium
4.5 g
Carbs
0.6 g
Dietary Fiber
2 g
Sugars
10.3 g
Protein
90g
Serving Size

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Bang! Hatch Chili Smoky White Queso Dip

Features:
    Cuisine:

    This queso is the best thing that ever happened to my chip.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    BANG! Hatch Chili Smoky White Queso Dip, This queso is the best thing that ever happened to my chip , This queso is the best thing that ever happened to my chip


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    Steps

    1
    Done

    Roast Peppers by Your Preferred Method (i Put Them in a 400 Degree Oven Until Blackened, Then Place Into a Plastic Bag Until Cool) Peel Off Blackened Skin, Seed and Chop, Set Aside.

    2
    Done

    Heat Oil in Small Pot Over Med High Heat. Add Onions, Fry Until Browned. Add Garlic and Stir For About 1 Minute. Add Peppers and Reduce Heat to Low. Let Cook For a Few Minutes.

    3
    Done

    Add Milk. Stir Until Heated Through. Add Cheese by Handfuls, Stirring Constantly and Letting the Cheese Melt Between Handfuls. Add More Milk by the Tablespoon Until It Gets to the Desired Consistency. Salt to Taste and Serve With Tortilla Chips and Sliced Jalepenos.

    Avatar Of Jessa Villarreal

    Jessa Villarreal

    Taco titan serving up authentic and mouthwatering Mexican street food.

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