Chef Heidi Allison
Mexican Cheese Dip with Fresh Tortilla Chips
Category
Sauces & Seasonings
Servings
6 - 8 servings
Prep Time
35 minutes
Cook Time
40 minutes
Author:
Chef Heidi Allison
Ingredients
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1 tablespoon Vegetable Oil
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1/2 Red Onion, minced
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5 cups Mexican Chihuahua, Mexican Panela Brick or Monterey Jack Cheese, grated
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2 tablespoons Mexican Cream or Salvadorian Cream (can substitute Crème Fraiche)
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2/3 cup Heavy Whipping Cream
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2 firm Organic Roma Tomatoes, peeled
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1 tablespoon Reposada (Aged) Tequila
Directions
Place the chiles in a dry cast iron skillet (or nonstick frying pan) over medium heat, turning frequently until the skin blisters and chars.
Place the chiles in a damp kitchen towel and cover completely. Set aside and let steam for 20 minutes, then carefully peel off the skin with your fingers.
Slit the chiles and scrape out the seeds with the tip of a blunt knife or small spoon. Cut the chiles into thin strips, and then cut in half length wise.
Place a medium nonstick skillet over medium-high heat and fry the red onions for 5 minutes, or until the onion begins to soften.
Add the cheese, crema, and heavy cream and reduce the heat to low. Stir with a wooden spoon until the cheese melts and the mixture becomes a creamy sauce. Fold in the chile strips and stir.
Cut the tomatoes in half and scrape out the seeds. Cut the flesh into ½ inch pieces and stir the tomatoes into the sauce. Just before serving, stir in the tequila.
Pour the cheese mixture into a serving dish or fondue server and serve with fresh tortilla chips.
Filed in:
Mexican Cheese Dip with Fresh Tortilla Chips,
Organic Red Onion,
Organic Roma Tomatoes,
Red Fresno Peppers,
Sauces & Seasonings,
Serrano Peppers
