Chili Con Queso
Recipe: #18818
May 04, 2015
Categories: Dips, Dairy, Cheese, Cheddar, Vegetables, Appetizers, Peppers, Mexican, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
""
Ingredients
Nutritional
- 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
Step 1
Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side.
Step 2
Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes.
Step 3
After the chilies have steamed,
Step 4
Remove them from the bag and rub off the skin.
Step 5
Remove the stems and seeds from all the chiles and slice into thin, long strips.
Step 6
Step 7
In a large skillet,
Step 8
Heat the butter on medium-low heat.
Step 9
Add the onions and cook for 5 minutes,
Step 10
Stirring occasionally.
Step 11
Add the garlic and cook for 30 more seconds.
Step 12
Pour the half-and-half in the skillet and then add the chile strips.
Step 13
Turn the heat down to low and, a little at a time,
Step 14
Add the grated cheese,
Step 15
Stirring until it's melted.
Step 16
Add salt to taste.
Step 17
Serve immediately with warm corn or flour tortillas.
Tips & Variations
No special items needed.