MEXICAN CHILE CON QUESO Sep 14 Written By Eleanor Debel https://www.youtube.com/shorts/luO-vrnWvTMPrintMEXICAN CHILE CON QUESOYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 yellow onion, finely diced 1 jalapeno, finely diced 2 tomatoes, diced 1 Tbsp minced garlic 2 Tbsp canned roasted hatch green chilis ½ tsp smoked paprika ½ tsp chili powder ½ cup vegetable broth or water 8 oz sharp cheddar, grated 8 oz Oaxacan cheese ( or low moisture mozzarella), grated 1 cup heavy cream InstructionsHeat a large skillet over medium high heat and add a light spray of cooking oil. Add in the diced onions and diced jalapeno. Cook, stirring occasionally for 5 minutes until softened and beginning to brown. Add the diced tomatoes, minced garlic, green chilis, smoked paprika, chili powder and broth or water and heavy cream. Bring to a simmer, stirring constantly. Combine the grated cheeses, then slowly add to the pan about ½ cup at a time, letting each addition melt fully before you add the next one.Continue to gently cook for 1-2 minutes until thickened and melty. Add a layer of cheese to the top and broil for 1 minute until the cheese is browned and bubbly. Serve with warm tortillas or chips for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyvegetarian Eleanor Debel
MEXICAN CHILE CON QUESO Sep 14 Written By Eleanor Debel https://www.youtube.com/shorts/luO-vrnWvTMPrintMEXICAN CHILE CON QUESOYield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 yellow onion, finely diced 1 jalapeno, finely diced 2 tomatoes, diced 1 Tbsp minced garlic 2 Tbsp canned roasted hatch green chilis ½ tsp smoked paprika ½ tsp chili powder ½ cup vegetable broth or water 8 oz sharp cheddar, grated 8 oz Oaxacan cheese ( or low moisture mozzarella), grated 1 cup heavy cream InstructionsHeat a large skillet over medium high heat and add a light spray of cooking oil. Add in the diced onions and diced jalapeno. Cook, stirring occasionally for 5 minutes until softened and beginning to brown. Add the diced tomatoes, minced garlic, green chilis, smoked paprika, chili powder and broth or water and heavy cream. Bring to a simmer, stirring constantly. Combine the grated cheeses, then slowly add to the pan about ½ cup at a time, letting each addition melt fully before you add the next one.Continue to gently cook for 1-2 minutes until thickened and melty. Add a layer of cheese to the top and broil for 1 minute until the cheese is browned and bubbly. Serve with warm tortillas or chips for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyvegetarian Eleanor Debel
