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Chile Con Queso

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Ingredients

Adjust Servings:

	1/2 onions, diced or 1/2 cup onion
	4 garlic cloves, minced
	3 serrano peppers, diced
	3 jalapeno peppers, diced
	2 tablespoons butter
	2 tablespoons flour
	1 cup milk
	6 cups of shredded cheese (can use any combination of longhorn cheddar and monterrey jack)
	2 plum tomatoes, peeled and diced (can use canned if tomatoes aren t in season) or 1 cup plum tomato (can use canned if tomatoes aren t in season)
	1/2 cup sour cream
	salt

Nutritional information

493.8

Calories

331 g

Calories From Fat

36.9 g

Total Fat

22.9 g

Saturated Fat

98.2 mg

Cholesterol

1162.9 mg

Sodium

16.8 g

Carbs

0.8 g

Dietary Fiber

2 g

Sugars

24.8 g

Protein

166g

Serving Size

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Chile Con Queso

Name: Chile Con Queso
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Cuisine: American
Ingredients: : 1/2; : 4; : 3; : 3; : 2; : 2; : 1; : 6; : 2; : 1/2

Features:

Cuisine:

American

Original Review (May 7, 2013)Sorry, this didn't work for us. The flavor was good (although we would up the "heat" factor) but the consistency was way too thick. It was hard to dip chips in it. I followed the recipe exactly (and it IS time consuming adding the cheese :) ) but I think 6 cups of cheese was too much. It just kept getting thicker and stringier. I thinned it with more milk as suggsested, but still too stiff. And it made more like 20 servings. I am going to use it in a mac 'n cheese to use up the rest.
UPDATE (May 10, 2013): I added another star for flavor and because I took some of the dip, after refrigerating (it had the consistency of Velveeta) and put it in a bowl an microwaved it until it was soft. The consistency was perfect for dipping. I also used the rest of it in mac n cheese and it was quite good for that.

50 min
Serves 6
Easy

Ingredients

Directions

Chile con Queso, The chipotle chiles in this will give a nice flavor that you will positively love! If you like a milder queso you can omit the chiles and still have a tasty dip :), I made this for a party I was hosting I had never used chipolte chiles before (I searched & searched for chipoltle chiles in a can, couldnt find them so bought the chipolte peppers–I guess there the same??)Anyways, the dip was very good, and people who enjoy spicy things really liked it I wish I would have know how spicy it was, I would have warned people several people said it was too spicy for them I LOVE spicy food, so thought it was great, will make again!Thanks for sharing , I didn’t have chipotles and I wish I had waited to make this until I did I thought the dip would be okay with just the chilies, but it just wasn’t spicy enough, although the dip itself was good I may make this again when I do have the chipotles as I feel this might get another star with the addition All in all, a very good dip, good consistency and good flavor and I’m sure I’ll be making this again

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Steps

1 Done	1. Melt the Butter in a Saucepan on Medium-Low Heat, and Then Cook the Onions and Peppers For About Five Minutes or Until Onions Are Translucent.
2 Done	2. Add the Garlic and Cook For Another Minute.
3 Done	3. Whisk the Flour Into the Butter, Vegetable Mix and Cook For About 30 Seconds.
4 Done	4. Add the Milk to the Pot, and Cook on Medium, Whisking Constantly Until Sauce Is Thick, About Five Minutes. Stir in the Tomatoes.
5 Done	5. Turn Heat Down to Low, and a 1/4-Cup at a Time, Slowly Add the Shredded Cheese Stirring Into the White Sauce Until Completely Melted. Repeat.
6 Done	6. Stir in the Sour Cream.
7 Done	7. Add Salt to Taste.
8 Done	Notes: You Can Vary Which Chiles You Use to Control How Hot You Want the Queso to Be. Also, If the Sauce Is Too Thick, Feel Free to Add a Bit More Milk a Tablespoon at a Time. the Key, However, to a Smooth Sauce Is Adding the Cheese Very Slowly and not Adding Any More Cheese Until the Previous Addition Is Completely Integrated Into the Sauce.