Chile Con Queso
October 04, 2018
When I moved to Los Angeles, the biggest culture shock I experienced was that nobody here knew about queso. It still blows my mind! How could anyone live without queso? “Queso” is short for Chile Con Queso, an addictive blend of cheese, chiles, tomatoes, and onion. Texans put it on tortilla chips, breakfast tacos, tacos, bowls of chili, fajitas, enchiladas and just about anything else they put in their mouths.
In my opinion, this version by Lisa Fain is as authentic and perfect as it gets. Usually, queso is made with Velveeta, but she classes it up by using real cheese. The next time you’re entertaining, put a bowl of this alongside some tortilla chips and guacamole and watch it disappear within minutes.
2 tablespoons unsalted butter
1/2 medium yellow onion, diced
2 serrano chiles, seeds and stems removed, diced
1 jalapeno chile, seeds and stems removed, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup chopped cilantro
1 cup canned diced tomatoes
3 cups grated cheddar cheese (12 ounces)
3 cups grated Monterey Jack cheese (12 ounces)
1/2 cup sour cream
salt, to taste
tortilla chips, for serving
Makes 4 to 6 servings.
- Melt the butter in a saucepan on medium-low heat. Add the onions, serrano chiles, and jalapeño and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan and cook for about 30 seconds.
- Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes. Stir in the cilantro and tomatoes.
- Turn the heat down to low, and 1/4 cup at a time, slowly stir in the grated cheese until it’s completely melted. Repeat until all the cheddar and Monterey Jack cheese has been added. Stir in the sour cream and add salt to taste. Serve with tortilla chips.
From The Homesick Texan Cookbook by Lisa Fain