Known as Chile con Queso, (Chile with Cheese) this recipe only uses white cheese. The peppers chosen will give you a mild flavor with a little kick but you can add in jalapeno, serrano or other hot peppers to taste. The key to a distinct flavorful dip is to grill the peppers long enough to blacken or char a bit to release the great pepper flavors taste. When melting your cheeses, do so with patience; no burning wanted here. The result is one great hot dip that your guests will enjoy for a change from the yellow cheese versions. Get out your veggies for scoops along with some tortilla chips and you are ready to go!
Traditionally eggplant is breaded & then deep fried for this sandwich - but we're not doing that. We're going all natural and delicious.
A salad that really is a meal.