Chili Con Queso
May 04, 2015
Categories: Dips, Dairy, Cheese, Cheddar, Vegetables, Appetizers, Peppers, Mexican, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
- Serving Size: 1 (62.9 g)
- Calories 158.5
- Total Fat - 11.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 35 mg
- Sodium - 278.3 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.6 g
- Protein - 10.8 g
- Calcium - 356.6 mg
- Iron - 0.1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side.
Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes.
After the chilies have steamed,
Remove them from the bag and rub off the skin.
Remove the stems and seeds from all the chiles and slice into thin, long strips.
In a large skillet,
Heat the butter on medium-low heat.
Add the onions and cook for 5 minutes,
Add the garlic and cook for 30 more seconds.
Pour the half-and-half in the skillet and then add the chile strips.
Turn the heat down to low and, a little at a time,
Add the grated cheese,
Stirring until it's melted.
Add salt to taste.
Serve immediately with warm corn or flour tortillas.
Tips & Variations
No special items needed.