Mexican recipes
Chile con queso
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19 min
Serves 10
Mexican
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1 cup finely chopped white onion 240 ml finely chopped white onion
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1 (4 oz - 115 g) can chopped green chiles 1 (4 oz - 115 g) can chopped green chiles
- 1 or 2 fresh jalapenos, seeds and stems removed, finely chopped 1 or 2 fresh jalapenos, seeds and stems removed, finely chopped
- 1 (14.5 oz - 400 g) can whole tomatoes, drained, finely chopped 1 (14.5 oz - 400 g) can whole tomatoes, drained, finely chopped
- 1/2 lb cheddar cheese (250 g; grated) 225 g cheddar cheese (250 g; grated)
- 1/2 lb Monterrey Jack cheese (250 g; grated) 225 g Monterrey Jack cheese (250 g; grated)
- 1 cup sour cream 240 ml sour cream
Method
In a saucepan over medium heat add the olive oil and saute the onions and garlic until the onions are transluscent. Add the
green chiles, jalapeno pepper and tomatoes, reduce heat to low and cook for 5 minutes, turning occationally.
Empty the contents of the pan in a blender and pulse until smooth or desired texture. Return mixture to the pan.
Add the grated cheese and continue cooking while stirring, until the cheese melts. Remove from heat and keep warm until time to serve.
Just before serving, add the sour cream and stir until well combined.
Serve warm with tortilla chips.
This recipe makes about 4 cups of chile con queso. You can make more by adjusting the ingredients accordingly.
Empty the contents of the pan in a blender and pulse until smooth or desired texture. Return mixture to the pan.
Add the grated cheese and continue cooking while stirring, until the cheese melts. Remove from heat and keep warm until time to serve.
Just before serving, add the sour cream and stir until well combined.
Serve warm with tortilla chips.
This recipe makes about 4 cups of chile con queso. You can make more by adjusting the ingredients accordingly.
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