Chile Con Queso is a mildy spicy, cheesy dip made with chiles. It is a great appetizer served with chips, but can also be ladled over burritos, or used as a dip for taquitos. Really anywhere you’d like a cheese sauce, this stuff rocks!
4 Anaheim, poblano or Hatch chiles, roasted and peeled and cut into strips OR 1 -2 cans of green chiles drained well, 2 chiles reserved for garnish
1 –2 jalapeno chiles or 1 serrano, seeded, deveined and minced
2 T butter
1/4 medium onion, diced
2 garlic cloves, minced
1/4 to 1 c of Half-and-Half
2 t of minced chipotles in adobo
2 c shredded cheese (see suggestions in post)
1/4 c chopped cilantro
Fresh diced tomatoes, fresh minced green onions for garnish
Chips or flour tortillas for serving
In a large skillet or pot, melt the two tablespoons of butter on medium-low heat. Add the onions and cook for about 5 minutes or until onions are soft and translucent. Add garlic and cook for 30 seconds.
Pour Half-and-Half in and add two of the chiles or 1 can of green chiles. Turn the heat to low and stir in the cheese a little bit at a time until it is melted. If your cream gets too hot and has boiled down, feel free to add more until the queso is the consistency you want.
Stir in the chipotles and the cilantro.
Serve garnished with tomatoes and green onions and the extra chiles with tortilla chips or flour tortillas on the side.
I always keep a container of chipotles with adobo in the fridge. They last forever and are perfect for adding spice and smokiness to whatever you want.
Adapted from Homesick Texan.
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