30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Queso Blanco
A gourmet take on Chili's Queso Blanco, utilizing high-quality cheeses, fresh roasted peppers, and a touch of sherry for depth. This recipe aims for a restaurant-quality experience.
Total Time
60
Yield
6
Calories
350 cal
Difficulty
Medium
Cuisine
Tex-Mex
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What You'll Need
Equipment:
Medium saucepan, Small saucepan, Whisk, Baking sheet (for roasting peppers) •
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Instructions
Roast Poblano peppers over an open flame or under a broiler until the skin is blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Finely mince the Serrano pepper, removing seeds for less heat.
In a small saucepan, sauté minced Garlic in a tablespoon of olive oil until fragrant (about 1 minute). Deglaze with Sherry, scraping up any browned bits. Reduce Sherry by half.
Combine all Cheese ingredients in a medium saucepan.
Add Milk, Heavy cream, and Sherry reduction to the saucepan.
Stir in roasted Poblano peppers, minced Serrano pepper, and all Flavor ingredients.
Cook over medium-low heat, stirring constantly, until the cheese is melted and smooth. Do not boil.
