Chili Con Queso
×Category: Appetizer Ingredients | Type: Dips | Servings: 6 | By: RecipeGadget
In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version using cheddar and Monterey Jack cheese.
Ingredients
- Unsalted Butter (Optional): 2 TBSP
- Yellow Onion (Diced, Medium): 0.5
- Serrano Chiles (Diced, seeds stems removed seeds stems removed seeds stems removed, seeds stems removed): 2
- Jalapeño Chile (Diced, seeds stems removed seeds stems removed seeds stems removed, seeds stems removed): 1
- Garlic (Minced): 2 Clove
- All-Purpose Flour: 2 TBSP
- Whole Milk: 1 Cup
- Cilantro (Chopped): 1/2 Cup
- Canned Diced Tomatoes: 1 Cup
- Cheddar Cheese (Grated, 12 ounces): 3 Cup
- Monterey Jack Cheese (Grated, 12 ounces): 3 Cup
- Sour Cream: 1/2 Cup
- Salt (Optional)
- Tortilla Chips (for serving for serving for serving, for serving)
Instructions
- Melt the butter in a saucepan on medium-low heat.
- Add the onions, serrano chiles, and jalapeño and cook for about 5 minutes or until the onions are translucent.
- Add the garlic and cook for another 30 seconds.
- Whisk the flour into the pan and cook for about 30 seconds.
- Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes.
- Stir in the cilantro and tomatoes.
- Turn the heat down to low, and 1/4 cup at a time, slowly stir in the grated cheese until it’s completely melted.
- Repeat until all the cheddar and Monterey Jack cheese has been added.
- Stir in the sour cream and add salt to taste.
- Serve with tortilla chips.
- Note: Source category hints: Appetizer, Snack, Appetizers and Hors d'Oeuvres.
- Note: Cuisine: Tex-Mex.
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