Mexican recipes
Chile con queso (cheese and chili dip)
5 (1)
Mexican
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 1/2 green bell pepper 1/2 green bell pepper
- 1/2 red onion 1/2 red onion
- 1 pickled jalapeno chili 1 pickled jalapeno chili
- 1 clove garlic (minced) 1 clove garlic (minced)
- 7 oz canned chopped tomatoes 200 g canned chopped tomatoes
- 8 7/8 oz cream cheese 250 g cream cheese
Method
In a frying pan over medum heat add the olive oil and bring to a heat. Add the green pepper, onion, jalapeno chili and garlic and saute for 3 to 4 minutes, stirring occationally until the onion is tender.
Add the chopped tomatoes and cook for 2 to 3 minutes.
Remove from the heat and empty in a large bowl. Add the cream cheese and use a wire whisk to whip the mixture until smooth.
Serve the chile con queso warm or let it come to room temperature, cover it with plastic wrap and refrigerate.
Serve the chile con queso with tortillas chips and beer.
Add the chopped tomatoes and cook for 2 to 3 minutes.
Remove from the heat and empty in a large bowl. Add the cream cheese and use a wire whisk to whip the mixture until smooth.
Serve the chile con queso warm or let it come to room temperature, cover it with plastic wrap and refrigerate.
Serve the chile con queso with tortillas chips and beer.
Cook's notes
This chile con queso is mild in heat. To make it hotter, increase the amount of jalapeno chiles used.
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