Mexican recipes
Chile con queso
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35 min
Serves 8 - 10
Mexican
Ingredients
- 2 tbsp butter 30 ml butter
- 1/2 medium onion, diced (about 1/2 cup) 1/2 medium onion, diced (about 1/2 cup)
- 4 clove garlic (minced) 4 clove garlic (minced)
- 3 Serrano peppers, diced 3 Serrano peppers, diced
- 3 jalapeno peppers, diced 3 jalapeno peppers, diced
- 2 tbsp flour 30 ml flour
- 1 cup milk 240 ml milk
- 6 cup shredded cheddar cheese (Monterrey Jack, longhorn or a combination) 1.44 l shredded cheddar cheese (Monterrey Jack, longhorn or a combination)
- 1/2 cup cilantro (chopped) 120 ml cilantro (chopped)
- 2 plum tomatoes, peeled and diced (about 1/2 cup) 2 plum tomatoes, peeled and diced (about 1/2 cup)
- 1/2 cup sour cream 120 ml sour cream
- Salt to taste Salt to taste
Method
Melt the butter in a saucepan over medium-low heat, then add the onons, serrano and jalapeno chiles and cook for about five minutes or until the onions are
translucent. Add the garlic and cook for another minute.
Whisk the flour into the pan and cook for 30 seconds, whisking continouously. Add the milk and cook on medium heat for about 5 minutes, whisking constantly until the sauce is thick. Stir in the cilantro and tomatoes.
Turn the heat down to low and slowly add the shredded cheese, about 1/4-cup at a time. Stir the cheese until completely melted and repeat with more cheese.
Stir in the sour cream and season with salt to taste.
Serve the chile con queso in one or more bowls with tortilla chips.
You can adjust how hot the sauce will be by adjusting the amount of chili peppers used. You can also adjust how thick the sauce will be by adding more milk or flour.
Whisk the flour into the pan and cook for 30 seconds, whisking continouously. Add the milk and cook on medium heat for about 5 minutes, whisking constantly until the sauce is thick. Stir in the cilantro and tomatoes.
Turn the heat down to low and slowly add the shredded cheese, about 1/4-cup at a time. Stir the cheese until completely melted and repeat with more cheese.
Stir in the sour cream and season with salt to taste.
Serve the chile con queso in one or more bowls with tortilla chips.
You can adjust how hot the sauce will be by adjusting the amount of chili peppers used. You can also adjust how thick the sauce will be by adding more milk or flour.
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