Authentic Chile Con Queso Recipes

CHILE CON QUESO

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
• Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
• Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.

CHILE CON QUESO

Steps:

• Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

RAJAS CON QUESO

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

CHILI CON QUESO

Steps:

• In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

TEX-MEX CHILE CON QUESO

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.