Classic Dip Recipe: Chile Con Queso
What good is a party without chips and dip? Of course, you could go to the food store and pick up jarred dip, but who knows what’s in that? I’m pretty sure there isn’t any real cheese in your average jar of queso. Today we’re sharing a recipe for chile con queso with none of that processed garbage. No, this is all real cheese and all real ingredients! It’s sure to be a hit with all your party guests. Keep reading below for the recipe…
Chile con Queso
(makes 6 servings)
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 1 tomato, diced
- 2 serrano chiles, seeded, stemmed diced
- 1 jalapeno pepper, seeded, stemmed, diced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon cumin
- 1/2 cup whole milk
- 1/2 cup cilantro
- 2 cups shreddedasadero cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- salt to taste
- Heat the butter in a skillet over medium heat. Stir in the onion, tomato, serrano chiles, and jalapeno. Cook for 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.
- Whisk the flour and cumin into the pan and cook for another 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly until the milk thickens (about 3 minutes). Stir in the cilantro.
- Reduce the heat to low, and add the grated cheeses 1/4 cup at a time, stirring after each addition, until completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips.
Recipe adapted from Brown Eyed BakerSKM: below-content placeholder