Chile con Queso Chihuahuense (Chihuahua Green Chilli Cheese Dip)
A silky, smoky dip of roasted poblano, tomato and two melted cheeses, served hot with crisp tortilla chips. Ready in 30 minutes.
- Time30 min
- LevelEasy
- Costabout £0.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the grill to high. Grill the poblanos and jalapeno, turning, for 10 to 12 minutes, until the skin is blistered and black in places. Put in a bowl, cover with a plate and leave for 10 minutes.
12 min - 2
Peel off the skins, remove the seeds and stalks, and chop the flesh finely.
- 3
Melt the butter in a saucepan over a medium heat. Cook the onion for 5 minutes until soft, then add the garlic, tomato and chopped peppers and cook for 3 minutes.
8 min - 4
Mix the cornflour into the evaporated milk until smooth. Pour into the pan and stir over a low heat for 2 minutes until it thickens slightly.
2 min - 5
Add the cheeses a handful at a time, stirring until each is melted before adding the next. Stir in the cumin and a pinch of salt.
- 6
Pour into a warm bowl and serve at once with the tortilla chips. If it firms up, reheat gently with a splash of milk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.