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CHILE CON QUESO DIP--MATT MARTINEZ'S (MATT'S EL RANCHO) Recipe

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This recipe for CHILE CON QUESO DIP--MATT MARTINEZ'S (MATT'S EL RANCHO) is from Nan's Family Recipes, 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 Tb. canola oil
½ c. onion, finely chopped
½ c. jalapeno, finely chopped
1 tsp. ground cumin
1 tsp. granulated garlic (or ½ tsp. garlic powder)
½ tsp. salt
2 Tb. cornstarch
1 c. chicken broth
8 oz. American cheese (white) cut into chunks
1 c. tomatoes, chopped
Directions:
Directions:
Heat a heavy pot on medium high add oil, saute onion, jalapeno and dry ingredients for 2-3 minutes. Add broth and heat 3-4 minutes allowing the sauce to thicken, then add cheese and tomatoes. Carefully simmer the queso on low for 3-5 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". Serve with tortilla chips.

Bob Armstrong's Queso is simply adding a small scoop of ground beef taco meat and a heaping tablespoon of guacomole to the queso and stirring together when serving with chips.
Personal Notes:
Personal Notes:
Matt Martinez is the founder/owner of Matt's El Rancho Mexican Restaurant in Austin. He opened in 1952. Probably the best restaurant in Austin. His daughters now run the business. This is a favorite place of our families.

 

 

 

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