Chile Con Queso
From twill10 10 years ago
- 45 mins. to make
- Serves 6 to 8
another great take on a classic
Ingredients
- thx to http://www.texasmonthly.com and Matt Martinez shopping list
- Matt Martinez’s Chile con Queso shopping list
- (Serves 6 to 8) shopping list
- 1 tablespoon canola oil shopping list
- 1/2 cup finely chopped sweet onion shopping list
- 1/2 cup finely chopped shopping list
- jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes) shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon granulated garlic shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons cornstarch shopping list
- 1 cup chicken broth shopping list
- 8 ounces American cheese (I like the white American; if all you can find are the singles, stack them up and cut into little blocks) shopping list
- 1 cup chopped tomatoes shopping list
How to make it
- Using a heavy pot, heat the oil on medium-high and sauté the onion, jalapeño, and dry ingredients for 2 to 3 minutes, until the onion is translucent. Add the broth and heat 3 to 4 minutes, allowing the sauce to thicken, then add the cheese and tomatoes. Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its thickness to suit your taste by adding broth or cheese. Serve hot and keep warm, stirring every so often to avoid the dreaded “cheese skin.”
- Adapted from Matt Martinez’s Culinary Frontier: A Real Texas Cookbook, by Matt Martinez Jr. and Steve Pate. Published by Doubleday.
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