| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup whole milk
- 3 dried guajillo chiles, stemmed, seeded and deveined
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 12 ounces shredded Queso Quesadilla or Monterrey Jack cheese
- Salt
- Serving suggestions: chicharrones, tortilla chips or pretzels
Instructions
- Heat the milk in a small pot on medium heat until warm. Remove from the heat, add the chiles and soak for about 20 minutes. Transfer to a blender and process until smooth.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the chile-seasoned milk (the color will be red) and cook slightly until thickened. Remove from the heat and stir in the cheese. Season with salt.
- Serve immediately with chicharrones, tortilla chips or pretzels.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 309 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 60 mg |
| Sodium | 389 mg |
Reviews
Wonderful dip.
So delicious!!!
Tried to be authentic and used quesadilla cheese. I find it pretty stringy for a dip, and in fact rolls right off of a bamboo spoon. Are these peppers always flat (in flavor)? I expected at least some mild heat, but instead got a tomato-y background and needed to add my own heat. Love that it’s not a processed dip, but looking for suggestions to improve texture and punch up flavor.