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Emeril's con Queso




Source of Recipe


emerils.com


List of Ingredients




2 tablespoons vegetable oil
1 cup chopped yellow onion
1 teaspoon Baby Bam
1 cup chopped seeded tomato, (optional)
1 teaspoon minced garlic
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
1 cup canned, chopped mild green chiles
3 tablespoons sour cream
1 teaspoon ground white pepper
1/4 teaspoon salt
Tortilla chips, for serving



Recipe



Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute.

Add the onion and Baby Bam and cook, stirring, until soft, about 5 minutes.

Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.

Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.

Stir in the sour cream, white pepper, and salt and serve immediately with tortilla chips.

YIELD: 3 cups, serving 6 to 8

Baby Bam
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.