Green Chile Nacho Cheese Dip

  • Yield 8 servings

Fresh poblano peppers make a world of difference in this cheesy dip.

If poblanos are not available, canned chopped green chiles are a substitute.

Ingredients

3 poblano chiles
1/2 red onion, minced
1 pound Velveeta cheese, cut into small pieces
1 cup shredded low-fat monterey jack cheese
1 cup prepared tomato salsa
1 teaspoon smoked paprika
1/2 cup beer or white wine

Instructions

  1. Place green chiles in a baking dish and place under a preheated broiler 10 to 15 minutes, turning occasionally. When well charred, peel skin off and remove core and seeds. Chop chiles. If you have a grill, grill chiles over hot coals or a preheated gas grill and then peel, core, seed and chop.
  2. Place chopped chiles, onions, cheeses, salsa, paprika and beer in a nonreactive medium saucepan over low heat and, stirring often, cook until cheese is melted. Stir to combine well.

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