Hatch Chile Verde Queso Dip

·       2 -each Thick bacon slices
¼ -medium White onion
1 -tsp.   Garlic
½ -tsp.   Cumin
¼ -tsp.   Coriander
1 -tsp     Chili Powder
4 -oz.     Cream cheese
4 -oz.     Beer
1 -cup    Shredded Monterrey Jack
1 -cup    Shredded Oaxaca Cheese
3 -large Hatch Chiles
Heavy Cream
1 -large Jalapeno
2 -tbsp. Cilantro

  1. In a medium heavy bottom pot, over medium heat, render the bacon until crisp. Remove bacon; set aside. 
  2. Add the onions, a pinch of salt, and cook until onions are translucid. 
  3. Stir in the garlic until fragrant. Follow with the spices and the cream cheese; stir constantly until the cream cheese melts. 
  4. Incorporate the beer; in three additions and quickly whisking at the same time. Turn the heat down to low; let the cheese come to a small boil, before adding the cheese. Whisk continuously.  
  5. Combine the cheeses. Increase heat to medium. 
  6. Add the cheeses to the bubbling mixture in 4 additions, whisking at the same time. Only add the next cheese addition if the first one has melted completely. 
  7. Use the heavy whipping cream, as needed, to thin down the dp. 
  8. Season with salt and pepper. Mix in the jalapeno. 
  9. Serve warm, garnish with cilantro and the reserved bacon.
 Render, a culinary term for melting the animal fat; to either use the fat like lard or to cook the meat that is in the fat; in most cases, a recipe could benefit from the obtained lard, and from the cooked meat. Either way, anytime bacon is cooked, save the lard in a small glass jar for later use. 
Until crisp, cooking the bacon until the fat is crisp enough to have a crunchy bite, but the meat part still has a soft bite. 


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