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"Hunger is the best sauce in the world."--Cervantes

MATT MARTINEZ’S CHILE CON QUESO Recipe

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This recipe for MATT MARTINEZ’S CHILE CON QUESO is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon canola oil
1/2 cup finely chopped sweet onion
1/2 cup finely chopped
jalapeño (you can use canned green chiles if you prefer; just add them with the tomatoes)
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup chicken broth
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)
1 cup chopped tomatoes
Directions:
Directions:
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.”
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Yes, this is the real recipe and it is awesome!!!

 

 

 

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