Chile con Queso Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp vegetable oil
1 medium sized yellow onion
1 tbsp garlic powder (or minced fresh garlic)
1 tsp cumin powder
1 can Rotel tomatoes w/ chiles
2 fresh jalapeno pepper, minced (optional if like it spicy)
1 Poblano chile, minced (or use the canned version)
1 cup of whole or evaporated milk
6 cups of grated Monterey Jack cheese or Velveeta cheese
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Directions: |
Directions:Pour oil into a saucepan and add chopped yellow onion, garlic and cumin powder. Add salt and pepper to taste and cook until onion is transparent. Add canned tomatoes and chiles and sauté for another minute, then pour in the milk. Gradually add cheese until mixture is well blended. Be careful not to bring to a full boil. Serve w/ tortillas (fresh or fried) and Pico de Gallo Salsa (or your Salsa of choice). |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I had Chile con Queso for the first time in a wonderful Cafe/Billiards Parlor named Gordos', in Austin, Texas. It was one of the original establishments on the now-famous 6th Street and where I worked and met many of my closest friends more than 30 years ago...it's remained in my family all these years and is one of my own kids' favorites.
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