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Chile con Queso with Pasilla de Oaxaca

Chile con Queso with Pasilla de Oaxaca

This dip combines smoky and creamy flavours with a hint of sweetness and is ready in minutes. A hearty, homemade cheese dip for game time, movie night, or as the sauce in our Chile Pasilla Mac and Cheese.


  • 1½ Tbsp Chile Pasilla de Oaxaca flakes
  • 1 Tbsp butter
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • ¼ cup milk
  • ¼ cup cream
  • 2 cups cheese (cheddar or jack), grated


  1. 1

    Place a small pan over medium-high heat. Add the Pasilla flakes- being careful not to scoop out any dust lying at the bottom of the can- and toast in the pan for about 15 seconds before grinding.

  2. 2

    Melt the butter in a small pan over low heat.

  3. 3

    Add the diced onion and bell pepper and cook until just softened, about 2-3 minutes

  4. 4

    Add the ground Pasilla and stir.

  5. 5

    Add the milk and cream and stir. Adjust heat to ensure milk does not boil.

  6. 6

    Add the grated cheese a handful at a time and stir to incorporate until the cheese is melted.

  7. 7

    Serve warm with tortilla chips.