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Thai Chile

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Black Beans and Chipotle con Queso

This marvelous dip takes its signature flavor from the chipotles, which are smoked chiles, usually Jalapeños. Chipotle adobo is a sauce and marinade made from chipotles and vinegar (see recipe in The Extras)

2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 tablespoon garlic, minced
1 cup chicken stock
3-16 ounce cans Goya black beans
6 tablespoons chipotle adobo, or 1 tablespoon dried chipotle
10 ounces medium cheddar cheese, shredded
1 large Poblano chile, seeded, roasted, peeled and diced
1 tablespoon dried cilantro (optional)

juice of one lime
sour cream and chopped scallions for garnish (optional)

Drain black beans but do not rinse. Heat the oil over medium heat and sauté the onion until translucent. Add the garlic and sauté for an additional minute until fragrant.  Add the stock and beans, lower heat and simmer to reduce, about ½ hour.  Most, but not all of the stock should be absorbed or evaporated.

With a potato masher mash about ½ of the beans to help thicken the mixture. Add the chipotle adobo (or dried chipotle), roasted Poblano and lime juice and simmer another 5 minutes. Remove from the fire and add the cheese, mixing until the cheese is completely melted.  If necessary thin the con queso by adding additional stock.

Garnish with sour cream and finely chopped scallions if desired. Allow to cool. Serve with tortilla chips.


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