Chile Con Queso

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

1. Seed and chop the fresh chiles or char them first (see note on left).

2. 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.

3. 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.

4. 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!

#appetizers #mexican #Queso