Description
A creamy melted cheese dip infused with the smoky, tart flavor of roasted tomatillos and charred aromatics.
Ingredients
Scale
- 1 lb tomatillos, husked and halved
- 1 medium white onion, cut into wedges
- 2 jalapeño peppers, halved
- 3 cloves garlic, minced
- 12 oz Monterey Jack cheese, freshly grated
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Place tomatillos, onion wedges, and jalapeños on a baking sheet and broil for 5-7 minutes until skins are charred.
- Heat olive oil in a pan over medium heat and sauté minced garlic for 1 minute until fragrant.
- Place the charred tomatillos, onions, and jalapeños in a blender and pulse until mostly smooth.
- Pour heavy cream into a saucepan and bring to a gentle simmer over medium-low heat.
- Gradually whisk in the grated Monterey Jack cheese, one handful at a time, until completely melted and smooth.
- Stir in the tomatillo puree and sautéed garlic, cooking on low for 2-3 minutes until well combined.
- Remove from heat and stir in lime juice and chopped cilantro. Season with salt to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop/Broiler
- Cuisine: Mexican-inspired