Chili Con Queso

Smooth, creamy, spicy, a match for crisp tortilla chips

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Prep Time 10

Cook Time 10

Total Time 20

Course PubGrub, Sauce, Snack

Cuisine American, Southwestern

Servings People

Calories 195 kcal

Equipment

Small cast irn skillet

Ingredients

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

Instructions

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

Notes

I'll serve these in the pan, with a heaping helping of tortilla chips, and sided with sliced pickled jalapenos.

Maybe I'll add a beer to the side.

Nutrition

Calories: 195kcalCarbohydrates: 1gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 572mgPotassium: 110mgSugar: 1gVitamin A: 7IU