Spicy Andouille Chili Con Queso

Hot, Hot, Hot!

If you can’t handle the spice, you’re going to have to get out of the kitchen on this dish.

  

Fresh Anaheim chilies.

 Roast chilies until the skin blisters.

Allow chilies to rest, then peel off blistered skin.

Cut the stem off the top of the roasted chilies and jalapenos.

Slit chiles down the middle and remove the stem and seeds.

 Add all vegetables to food processor or blender.

Coarse chop the vegetables using the pulse button. Otherwise you will make salsa, which is fine if that is the texture you want.

 Slit andouille sausage in half.

 Cut andouille sausage into strips.

 Dice andouille into 1/2 inch pieces or smaller.

 Fry andouille until very crispy.

 This dip tastes so good and can be put in a crock pot to keep warm.

Spicy Andouille Chili Con Queso

Adapted from Saveur

Ingredients:

½ lb. Andouille sausage, diced 

8 oz. sharp cheddar cheese, grated

8 oz. jack cheese, grated

8 oz. mozzarella cheese, grated

4 Anaheim chilies

10 fresh jalapenos

5 cloves of garlic

½ brown onion

1 tsp. creole seasoning

3 tbsp. extra virgin olive oil

1 tbsp. sour cream

Fried tortilla chips

Directions:

Set oven temperature to broil. Rinse off vegetables and put in an oven proof pan. Top vegetables with 1 tablespoons of olive oil and 1 teaspoon of salt.

Roast chilies, jalapenos, garlic and onion until the chili skin is slightly charred, remove from oven, cover with a napkin and set aside for five minutes.

Dice Andouille sausage, add 1 tbsp. extra virgin olive oil to pot and cook diced Andouille until crisp about 10 minutes, drain and set aside. 

Discard stem off of chili and jalapenos. Remove charred skin off of chilies with the side of a knife, slit chili down the middle and remove seeds and vein. You can remove seeds out of jalapenos if you want to lessen the heat in this dish. 

I personally leave all the seeds and stems, I like it hot.  Place roasted garlic, onion, jalapenos and chili and a blender or food processor and pulse. Leave semi chunky for texture.

Heat a medium skillet on med high heat, add 1 tbsp. extra virgin olive oil, add vegetable mixture, season with creole seasoning and  cook for about 5 minutes to remove moisture. 

Add cheese to pan by the handfuls, making sure cheese is fully melted before adding next handful.

When cheese is completely melted add sour cream and stir then stir in cooked Andouille sausage. 

Enjoy.