Makes about 1-1/2 cups (360ml) (to multiply, make separate batches of this recipe each in its own pouch)

INGREDIENTS

• 2 tablespoons (60 ml) lard or, if you prefer, high-smoke point vegetable oil
• 1/2 onion, peeled and finely diced
• 1 tomato, stemmed, seeded, and diced
• 10 large roasted green chile peppers, seeded and chopped
• 1/2 cup (60 g) shredded queso asadero (white Mexican cheese)
• 1/2 cup (60 g) shredded pepper jack cheese
• 1/4 cup (60 ml) milk
• 1/2 teaspoon (2.5 ml) ground paprika
• 1/4 teaspoon (1.25 ml) salt or to taste
• 3 or 4 dashes Cholula or Tabasco hot sauce or to taste (optional for those who like it hotter!)

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 160F/71C.
2. On the stovetop, heat the lard or oil in a skillet over medium heat.
3. Add the onion and tomato and saute until the onion has become translucent, about 5 minutes.
4. Add the green chile and continue to cook for another 2 minutes. Remove from the heat and allow the vegetables to cool for a few minutes.
5. Put the cheeses, milk, cooled pepper mixture and seasonings into a zip-closure cooking pouch. Press out most of the air with your hands and zip the seal. (Do not attempt to vacuum seal liquids using a suction vacuum sealer. It’s not critical to completely remove the air, because you are just melting, not cooking.)
6. Submerge in the water oven for about 20 minutes to fully melt the cheese. Remove the pouch and massage the contents periodically to mix.
7. Pour the queso into a warm serving bowl and enjoy with chips. (Keep any remaining dip hot and fresh in its zip pouch, submerged in the water bath.)