TEX-MEX CHILE CON QUESO
I've come across various recipes for chile con queso in my time, and aside from the tried and true method which entails a pound of Velveeta, a can of extra hot Rotel, and a can of black beans heated until the orange stuff melts (for which I must confess a weekness), this one works about the best. Fans of French cooking will recognize immediately that it's simply a jazzed up rendition of a bechamel sauce and they'd be right, except that this stuff is so much more than the sum of its parts. Before we get started, a few notes: The whole idea is to produce a cheese dip/sauce that's both smoky and spicy, so I personally recommend using chipotles that have been dried and bagged as opposed to the ones canned in adobo sauce (which are fine, but what you'll really be doing is adding adobo flavor to your queso, which will markedly change its character). Before you add them to the queso, you should do one of the following to your chipotles if using dried ones: A) Stem them and either whack them in a blender or food processor until they're basically powder or grind them to a pulp with a mortar and pestle (of course, you can seed and de-vein them if a mild dip is what you're after). B) Bring some water (the volume of water isn't critical as long as you have enough to cover the chipotles) to a boil and remove from heat. Drop in your chiles, using a plate or some other improvised kitchen implement to keep them submerged, and let soak for around 15 minutes before stemming, seeding and de-veining (if desired) and chopping. This will soften them up so they're easier to work with, and also has the benefit of muting some of the heat. Unfortunately, it does the same to the smokey flavor as well. If you're using jalapeños, I'd recommend roasting them either in a broiler or on your range top until the skin is blackened. Remove the skin, stem, seeds and vein (again, for a milder dip), chop, and use as indicated. Finally, I recommend going with either asadero or an extra sharp white cheddar. Monterrey jack works great because it melts really well, but it's so mild in flavor that it takes a back seat to the other ingredients. What we want is first and foremost a cheese dip, so a more piquant cheese like the ones mentioned above is probably best.
Provided by Nevin L.
Categories Cheese
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
- Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
- Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
- Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
- Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
- Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
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Fazbear Entertainment
[email protected]This was a great recipe! The queso was smooth and creamy, and the chili was flavorful and not too spicy. I will definitely be making this again.
Emon Sheikh
[email protected]This was a great recipe! The queso was smooth and creamy, and the chili was flavorful and not too spicy. I will definitely be making this again.
frankie Myles
[email protected]This was a great recipe! The queso was smooth and creamy, and the chili was flavorful and not too spicy. I will definitely be making this again.
Zikita Eunice
[email protected]This was a great recipe! The queso was smooth and creamy, and the chili was flavorful and not too spicy. I will definitely be making this again.
Kashi Gurung
[email protected]This was easy to make and so delicious! I will definitely be making this again.
aynaz noroozian
[email protected]This was a hit at my party! Everyone loved the queso and the chili. I will definitely be making this again.
Mdnayon Khan
[email protected]This was delicious! I loved the creamy queso and the flavorful chili. I will definitely be making this again.
Rashed Amin
[email protected]This was a great recipe! I made it for a party and it was a hit. Everyone loved the queso and the chili. I will definitely be making this again.
Mahid Islam
[email protected]I'm not a huge fan of Tex-Mex food, but this recipe was surprisingly good. The queso was creamy and flavorful, and the chili added a nice kick. I would definitely make this again.
joey rodriquez
[email protected]This was a great recipe! The queso was smooth and creamy, and the chili was flavorful and not too spicy. I served it with tortilla chips and it was the perfect party appetizer.
Mustafa Babar
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family. The queso is creamy and flavorful, and the chili adds just the right amount of spice.
Angelique Woodall
[email protected]This recipe is a keeper! The queso is so cheesy and delicious, and the chili adds a nice depth of flavor. I served it with tortilla chips and it was the perfect party appetizer.
D Waddell
[email protected]This was my first time making chile con queso and it turned out great! I followed the recipe exactly and it was so easy to make. The queso was smooth and creamy, and the chili was flavorful and not too spicy. I served it with tortilla chips and every
Bokul Hasan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The queso is creamy and cheesy, and the chili adds a nice kick. I like to serve it with tortilla chips, but it's also great on nachos or tacos.
Hollie Ward
[email protected]This Tex-Mex chile con queso was a hit at my party! It was cheesy, flavorful, and had just the right amount of spice. I loved that it was so easy to make, too. I'll definitely be making this again soon.