RECIPE FOR CHILI CON QUESO RECIPES

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CHILI CON QUESO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili con Queso Recipe: How to Make It - Taste of Home image

Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Appetizers

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 24 servings (2 tablespoons each).

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
1 to 2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 tablespoons cornstarch
1 cup whole milk
2-1/2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Tortilla chips
Chopped tomato and sliced jalapeno pepper, optional

Steps:

  • In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

Nutrition Facts : Calories 95 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

BOB ARMSTRONG CHILE CON QUESO RECIPE | BON APPéTIT



Bob Armstrong Chile con Queso Recipe | Bon Appétit image

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Provided by Rick Martinez

Yield 8 servings

Number Of Ingredients 21

1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ medium onion, chopped
½ green bell pepper, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth
3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
Kosher salt
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound young medium or sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

Steps:

  • Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
  • Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.
  • Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.
  • Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.
  • Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.
  • Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.

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