Another sneak peek at a fun recipe for some spicy Chile Con Queso in my upcoming Skillet Diva’s “An American Gal’s Cookbook.”
Chile Con Queso
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer
Cuisine: Mexican
PREP TIME
5 mins
COOK TIME
15 mins
TOTAL TIME
20 mins
INGREDIENTS
3 tablespoons butter (unsalted)
2 fresh jalapeño peppers
1 serrano chile
½ yellow onion, finely chopped
2 cloves fresh garlic, minced
2 fresh tomatoes, chopped (or one 8-oz. can of diced tomatoes, drained with the juice reserved for use if needed later in the recipe)
2 tablespoons all-purpose flour
1½ cups milk
1 teaspoon kosher salt
2 cups sharp Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
⅓ cup roughly chopped fresh cilantro leaves (for garnish)
INSTRUCTIONS
Seed and chop the fresh chiles or char them first (see note on left).
Put the butter in a big skillet and place it on the burner over a medium heat. Once the butter is all frothy, add the chopped chiles. Stir them around for about 2 minutes. Add the onion and garlic and stir that around until your onions are translucent. Next, add your tomatoes and cook another 4 minutes.
Add the flour to the chili-tomato mixture and stir well. Whisk in the milk, a little at a time, and let that cook for about 4 more minutes until it starts to thicken. Once it thickens, turn your heat down to medium-low.
Gradually add in the cheeses and keep stirring until the cheeses are melted and the queso is nice and smooth. If it gets too thick, you can always add a little bit more milk or a little of that reserved tomato juice. Pour the queso into a warm bowl or a chafing dish. Garnish with some chopped cilantro and tell everyone to grab some tortilla chips and dig in!