- Chili Sauce:
- 1 (4 ounce) can chopped green chiles, with juice
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch ground black pepper
- Queso:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 ounces shredded pepperjack cheese
- 8 ounces goat cheese, sliced
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Blend chiles with juices, garlic, vinegar, honey, pinch salt, and pinch black pepper in a blender until smooth.
- Melt butter in a saucepan over medium heat. Whisk flour into into butter and stir until mixture is thick and flour cooks slightly, about 2 minutes. Slowly pour milk into butter-flour mixture, whisking constantly, until mixture thickens and is just beginning to bubble, 3 to 5 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper; remove from heat.
- Stir pepperjack cheese into milk mixture until cheese is melted and mixture is smooth. Pour cheese sauce into a baking dish; spread goat cheese slices over the sauce.
- Bake in the preheated oven until dip is golden and bubbling, 3 to 5 minutes. Drizzle chile sauce over the hot dip.