Margarita Duran is the kitchen assistant at Copia and she's an amazing cook! Here's her quick and easy queso dip. Feel free to play with the quantity and types of chiles used. We’ve kept it on the mild side, but an extra jalapeno or Serrano will give it more kick.
Makes 2 to 3 cups
1/2 cup whole milk
2 serrano chiles, stemmed and seeded
1 jalapeno chile, stemmed and seeded
1 poblano chile, stemmed and seeded
1/2 green bell pepper, stemmed and seeded
About 40 sprigs cilantro, stems and all
1 scallion, green part only
1 pound queso Oaxaca, shredded (see note)
1/2 cup sour cream
Salt to taste
Freshly ground black pepper to taste
In a blender, combine the milk, chiles, green pepper, cilantro and green onion, blending until smooth and scraping down the sides of the jar as necessary. Transfer the mixture to a food processor. Add the cheese and sour cream and process until smooth. Season with salt and pepper to taste. Chill before serving.
Note
For the queso Oaxaca, we used Don Francesco brand, available at many Latin markets.