Latin Hamburger Queso Dip

Latin Hamburger Queso Dip


  1. Torch chile inside a cast iron pan using the Bernzomatic torch. Cook, turning occasionally until completely blackened. Place roasted chiles in a bowl and cover with a plate. Let rest for 5 minutes. Peel under cool running water and discard stem and seeds. Chop finely and set aside.
  2. Toss cheeses with cornstarch in large bowl until evenly coated.
  3. Heat saucepan over medium high heat. Add ground chuck and cook, stirring occasionally until no longer pink (about 5 minutes). Add cumin and pepper flakes and cook, stirring constantly until fragrant (about 30 seconds).
  4. Add tomatoes, poblanos, and milk and stir to combine. Bring mixture to a boil, reduce heat to low and add cheese. Cook, stirring constantly with a wooden spoon until cheese is completely melted and sauce is smooth. Stir in Frank's, and scallions. Save some scallions to add topically.
  5. Torch the top of dip for nice smoky note. Top with scallions and serve hot with tortilla chips.

What You'll Need


Wide Surface Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 1 Poblano chile
  • ½ pound block American cheese from the deli, cut into 1/2-inch cubes
  • ½ pound sharp cheddar cheese, cut into 1/2-inch cubes
  • 1 tbsp cornstarch
  • ½ pound freshly ground beef
  • ½ tsp cumin
  • ½ tsp red pepper flakes
  • 1cup canned diced tomatoes, drained
  • 5 oz evaporated milk
  • 1 tbsp Franks hot sauce
  • 4 scallions, thinly sliced
  • Kosher salt