Baklouti Green Chili Queso Dip


 3 Tbsp LG Baklouti Chili Olive Oil
 1/2 medium Spanish onion, minced
 1 large garlic clove, minced
 1 Tbsp flour
 1 5-ounce can evaporated milk
 1 large pinch of sea salt
 Freshly ground pepper
 3 cups Mexican-blend cheese, shredded
 1/4 - 1/2 cup Half & Half
 3 Jalapenos, minced (optional)


Heat Baklouti Green Chili Oil in a medium-sized pan. Add onion and garlic, saute for approx. 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for roughly 2 minutes.

Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt and freshly ground black pepper.

Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced Jalapenos until very hot.

Serve immediately.


Recipe adapted from the wicked noodle


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