Go Back
Print Pin

Chili Con Queso Appetizer

This appetizer is easy to put together and packed with flavor. If you like a little more heat, add more jalapeno.

Ingredients

  • 1/3 cup Cream cheese, room temperature
  • 3/4 cup Pepper Jack cheese, grated
  • 3/4 cup Monterey cheese, grated
  • 1/2 cup Pimento cheese spread Or Old English cheese spread.
  • 1/4 cup Red onion, finely diced
  • 1 Juice of 1 lime
  • 1 Red Pepper, large
  • 1/2 Pasilla Pepper
  • 1/2 Anaheim Pepper
  • 1 tsp. Jalapeno Pepper, finely diced More or less depending on how hot you like it or how hot your pepper is. Not all jalapenos have the same heat level.
  • Tomato, finely diced for top
  • Salt, to taste
  • Additional grated cheese for top

Instructions

To Roast the Peppers

  • Heat broiler to high. Line a baking sheet with foil. Place peppers on the baking sheet and broil until totally charred on all sides. Use tongs to keep rolling the peppers to get all sides blackened.
  • Wrap the peppers up in the foil and let cool completely. When cool, slice open and remove seeds. Catch some of the juices over a bowl. Using the back of a knife scrape the inside of the peppers to completely clean. They are slippery. You don't have to remove every bit of charred skin. It's ok to keep a little on.
  • Chop the peppers in the bowl that you caught the juice.
  • Add finely diced red onion, jalapeno, lime juice, salt to taste.
  • Cover and let sit overnight in the refrigerator.
  • The next day...blend all cheeses. Add the peppers. Mix well.
  • Top with diced tomatoes and little more grated cheese.
  • Bake at 375 for about 15-20 minutes or until bubbly and slightly browned. Pop under the broiler for another minute or two if you want a crispier top.