And another Friday in lock down rolls by. I was so stir crazy today, I barked at a squirrel. Our corporate happy hour / CAH game is over, and I’m hungry / bored. Quick, Fatman, to the kitchen …
Prowling the fridge, and the pantry I find a can of fire roasted tomatoes with chilis, a half block of Monterey Jack, and a half block of Cheddar, along with a bit of minced garlic, and a few lonely cumin seeds.. Match that with a full bag of tortilla chips and some sliced picked Jalapeno’s and we have a righteous snack…
Chile con queso (Spanish for “chile with cheese”), sometimes called simply queso, is an appetizer or side dish of melted cheese, or more usually, processed cheese such as Velveeta, and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips.
Chile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua as a version of Queso chihuahua and Queso flameado. Chile con queso is predominantly found on the menus of Tex-Mex restaurants in the southwest and western United States.
Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers. Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork.
Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita chips which are thicker than regular tortilla chips. It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish.
The recipe below is basic, I usually will kick up this up with some toasted cumin seed, maybe some minced garlic, onion and chilis I’ve sweated off, but I have been known to go full on crazy and add taco meat as well
Chili Con Queso
- Small cast irn skillet
- 1 tbsp Butter Unsalted
- 1 tgps Flour AP
- 1 cup Milk Full Fat
- 1 cup Tomatoes / Chili Mix Fire Roasted, drained
- 1.5 cup Cheddar Cheese Grated
- 1.5 cup Monterey Jack Cheese Grated
- Over medium heat melt and foam out butter
- Whisk in flour to form a roux
- Whisk in milk, and whisk until smooth
- whisk in tomato / chili mix. (Yes, canned, yes you know the brand, No I won't say it)
- Add cheeses slowly, and whisk until smooth
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