Chile con Queso (Medium Hot) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 C. grated 'Colby' yellow cheese.
1 C. grated 'Monterrey Jack' Cheese.
¼ C. cream (Half&Half) or whole Milk.
¼ C. fresh Tomato, minced.
¾ C. Roasted and Chopped Green Chile Peppers, (Medium hot).
2 Pinches Salt
3 Pinches Garlic Powder.
Garnish with chopped Fresh Cilantro.
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Directions: |
Directions:1. In a Medium-sized Dutch-Oven Pot, melt both cheese's together on medium heat, using a wisk and stirring occasionally.
2. Gradually add small amounts of Cream to liquefy the mixture, continue to stir and heat.
3. Add remaining ingredients to the hot mixture, continue stirring to blend completely...do not let it boil!
4. Continue to add small amounts of cream to thin out and reach desired consistency.
5. Salt to taste. |
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Number Of
Servings: |
Number Of
Servings:Makes approx. 4 Cups |
Preparation
Time: |
Preparation
Time:20 Minutes |
Personal
Notes: |
Personal
Notes: * Roasted Green Chile Peppers can be found in Grocers freezer section and is sold in several temperatures.
* Serve Chile con Queso in a heavy bowl helps to maintain a warm serving temperature. Served with Tortilla Chips (See Recipe).
* Does not freeze well.
* Shelf life approximately 6 days.
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