Chili Con Queso
Chile con queso is a part of Tex-Mex and Southwestern cuisine, originating in Texas. Similar to cheese fondue, it is a sauce used for dipping that consists of a blend of cheeses, cream, and chili peppers melted into a smooth, creamy sauce. It is ususally served with tortilla chips, but it can also be swirl into Chili con Carne or used as a condiment on Fajitas, Tacos, Enchiladas, Migas, Quesadillas or any other Tex-Mex dish.
The key to a smooth queso is adding the shredded cheese to the béchamel slowly, a little bit at a time. This allows the cheese to melt evenly, avoiding the clumps and oiliness usually associated with real-cheese queso. Don't used aged or extra-sharp cheddar, which is drier and doesn't melt smoothly.
One easy and popular way to make Chili Con Queso is to melt Velveeta cheese with Ro*Tel tomatoes with green chilies in the microwave.
Velveeta's Famous Queso Dip
1 lb - (16 oz.) Velveeta Pasteurized Prepared Cheese, cut into 1/2-inch cubes
1 - (10 oz.) Can Ro*Tel Diced Tomatoes & Green Chilies, undrained
Mix ingredients in 2-qt. microwaveable bowl. Microwave on HIGH 5 min. or until Velveeta is completely melted, stirring after 3 min.
Serve with tortilla chips.
Chili Con Queso
Recipe courtesy Emeril Lagasse, 2002, modified
1/2 pound fresh poblano or Anaheim chiles
2 tablespoons vegetable oil
1 cup chopped white onions
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 large tomato, peeled, seeded and diced [or use plum tomatoes]
1 cup milk or cream
1 1/2 cups grated Longhorn Cheddar or Monterey Jack cheese
1 cup grated Pepper Jack cheese
[1/2 cup sour cream]
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
In a large pot, heat the oil over medium heat. Add the onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Slowly add the cheeses, 1/4-cup at a time, stirring into the white sauce until completely melted. Repeat.and cook, stirring, until melted and well incorporated. Add the sour cream, if using.
Remove from the heat and adjust the seasoning, to taste. Serve immediately with tortilla chips, or swirl into Chili con Carne and serve with tortilla chips.
Yield: 6 servings
Chile Con Queso
This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
2 tbsp. unsalted butter
2 serrano chiles, stemmed and seeded, then diced
1 jalapeño, stemmed and seeded, then diced
1⁄2 medium yellow onion, diced
2 cloves garlic, finely chopped
2 tbsp. flour
1 cup milk
1 cup canned diced tomatoes, with juice
1⁄2 cup chopped fresh cilantro
3 cups grated cheddar cheese (about 12 oz.)
3 cups Monterey Jack cheese (about 12 ounces)
1⁄2 cup sour cream
Kosher salt to taste
Tortilla chips, for serving
Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
