Beef and Hatch Green Chile Queso Dip

2 tsp. olive oil
1/2 lb. ground beef
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 tsp. ground cumin
1 tsp. Chimayo Chili Powder
1 cup chicken stock
for the queso:
3 Tbsp. butter
1/2 yellow onion, diced
1 poblano pepper, diced
3 jalapenos, diced
2 garlic cloves, minced
1/2 cup Hatch Chile Verde
2 Tbsp. flour
1 1/2 cups milk
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Pepper Jack cheese, shredded
pico de gallo, chopped cilantro, tortilla chips

for the beef:
Heat oil in a large skillet on medium high heat. Add onion and cook til translucent 2-3 minutes.
Add garlic and cook 1 minute. Add beef and spices. Break up with a spoon and cook til browned, 6-8 minutes
Add chicken stock and simmer until stock has evaporated. Remove from heat and season to taste with salt and pepper
for the queso:
Melt butter in a medium saucepan on medium heat. Cook onion, poblano, jalapenos and garlic 8-10 minutes, until softened
Add chile verde and stir to combine. Stir in flour and cook until incorporated
Whisk in milk and continue to cook until mixture comes to a boil and thickened, 3-4 minutes
Reduce heat to low and add cheeses, stirring constantly, until cheese is completely melted and queso is smooth
If mixture seems to thick add milk a tablespoon at a time until smooth
Pour the hot queso over the skillet with the beef. Garnish with pico de gallo and cilantro and serve with chips


Click here for Chimayo Chile Powder

Click here for Hatch Chile Verde