Chew on This | Chile Con Queso

When our family gets together for a game night, be it a kids soccer/lacrosse game, or
a national basketball or football game, we always have Chile Con Queso!

We can finish off a whole recipe before the other snacks are even served!  
I usually prepare two bowls, one seasoned nice and hot, and one mild for the kids.


This is what you will need:

One large onion, garlic, butter, 1 cup evaporated milk (or cream),  flour, chopped green chiles, good sharp cheddar cheese, jack cheese or a combination of both,  fresh tomatoes or a can of diced tomatoes.  Cayenne and hot sauce are optional.

Oh yes, you need CHIPS, not to make the con queso but to EAT the con queso!!!

 

First, dice the onions, mince the garlic, and if using canned green chiles, they are already

chopped.

In a medium size sauce pan, melt the butter and saute the onions and garlic until tender.
Add your green chiles.
 

When the onions are tender you can drop in the diced tomatoes.

  

Cook over medium heat until soft.

When the ingredients are tender, add the 2 T of flour and stir to combine. Reduce
heat and slowly add the cup of cream or evaporate milk stirring constantly. I always
use evaporated milk ‘cause I know I always have it on hand.

When the mixture has thickened, remove from the heat and add the shredded cheese.

 

Stir until all the cheese is melted. If you have to heat it up again, don’t, I repeat, don't
let it come to a boil (or you'll be sorry)…use low and slow heat just to warm it up!


Finally, you get to add salt and pepper to taste and all that hot sauce and/or cayenne
you want!

Remember to use 2 bowls, one for the Hot stuff and one mild for the kids.

Game time is party time and the perfect time to enjoy Chile Con Queso!

 

Mimi

Here is the recipe:

Chile Con Queso

1   large onion, finely chopped

2   cloves of garlic, minced

4   T butter 

1   can chopped green chiles

1   can diced tomatoes, drained

2   T flour

1   cup evaporated milk or cream

3/4cup shredded good extra sharp cheddar cheese, jack cheese, or a combination of both

In a medium sauce pan, saute the onions and garlic in the butter until soft.   Add the chopped

green chiles and the drained tomatoes.  When the tomatoes are tender, stir in 2 T of flour

until blended.  Slowly add the evaporated milk and stir constantly until blended and the

mixture thickens.

Remove from heat and add the shredded cheese.  Stir to blend while cheese is melting. 
Add the cayenne pepper or hot sauce to taste.  Season with salt and pepper if needed.

Keep  con queso warm while serving using a chaffing dish or a fondue pot.

If you have to reheat, do not boil, warm it low and slow.

Serve with corn chips, toastadas or scoopers.