Ratcheting up the heat levels in our original Chile Con Queso with the addition of ghost peppers, this spicy blend also includes several types of melted cheeses, tomatoes, red bell peppers and onions for a cooling contrast to the fiery chili flavor. Enjoy it at room temperature straight from the jar with crisp tortilla chips, or try warming it over the stove for a smoldering, silky-smooth sauce that will make your nachos, fajitas and enchiladas muy caliente!
- A smooth, cheesy dip with serious kick
- Comes complete with a “wicked hot” warning
Made in the USA
Product Care
Refrigerate after opening.
Weight
16 oz.
Ghost Pepper Queso
Water, Tomatoes (tomatoes, tomato puree, tomato juice, salt, calcium chloride, citric acid), *Dehydrated Cheese Mix (corn starch, maltodextrin, dextrose, salt, whey protein concentrate, inactive dry yeast, cheese flavor, xanthan gum, enzyme modified soy lecithin, annatto and paprika extracts as color, gum arabic, spices), Onion, Green Chile Peppers (green chiles, citric acid), Sweet Red Pepper (bell peppers, water, citric acid and calcium chloride), Sweet Green Pepper (bell peppers, water, citric acid and calcium chloride), *Cheese Flavor (cheese flavor, mozzarella cheese [part skim low fat milk, cultures, salt, enzymes], sodium citrate, xanthan gum, salt, cheddar cheese [pasteurized milk, cultures, salt, enzymes]), Canola Oil, Palm Oil, Coconut Oil, Jalapeño Peppers, Gluconic Acid, Natural Flavor, Dehydrated Garlic Powder, Dehydrated Ghost Pepper *Contains Ingredient Produced with Genetic Engineering
Allergens
- MILK
- SOY
Gluten Status
Non-Gluten Ingredients
Ghost Pepper Queso Dip
Ingredients
- 1 Tablespoon Napa Valley Naturals Everyday Extra Olive Oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 1 pound ground pork
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cups shredded Monterey jack cheese
- 1 jar Ghost Pepper Queso
- ½ cup tomatoes, chopped
- Fresh cilantro, chopped, for garnish
Directions:
- Preheat oven to 375°F
- Heat saute pan to medium-high heat. Add 1/2 Tablespoon olive oil. Add ground pork, break apart with a spatula and brown.
- Remove pork from pan and drain excess fat. Add remaining oil to pan, onions and garlic and saute until onions become translucent, about 3-5 minutes. Add pork back into the pan with the onions and garlic and add garlic powder, onion powder, cumin and salt.
- Continue to saute until pork is cooked through.
- In a glass baking dish, layer one cup of cheese along the bottom. Spread ½ jar of Ghost Pepper Queso on top of cheese and top with pork mixture. Add additional ½ jar of queso and top with remaining cheese.
- Place into preheated oven and bake for 20 minutes, or until cheese is melted and sides are bubbling.
- Turn oven to broil and broil dip until cheese is slightly browned. Top with tomatoes and cilantro and serve hot.
