Chili Con Queso
Recipe: #18818
May 04, 2015
Categories: Dips, Cheese, Cheddar, Appetizers, Peppers, Mexican, Gluten-Free, No Eggs Vegetarian, Kosher Dairy, more
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Original is 6 servings
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy the freshest Hatch chiles and jalapeños you can find for the best flavor.
- For a spicier chili con queso, add more jalapeños or leave the seeds in some of the chiles.
- Substitute the Hatch chiles with Anaheim chiles. This substitution provides a milder flavor, allowing the other flavors to shine through without being overpowered.
- Substitute the Monterey Jack cheese with Pepper Jack cheese. This substitution adds a bit of spice to the dish, giving it a more complex flavor profile.
Vegan Chili Con Queso Replace the butter with a vegan buttery spread, use a vegan half and half, and replace the cheddar and Monterey Jack cheeses with vegan cheese.
Mexican Rice Pilaf
RECOMMENDED DISH DESCRIPTION: Mexican Rice Pilaf is a great side dish to pair with Chili Con Queso. It has a nutty flavor and a slightly chewy texture, and its mild flavor will help to balance out the spiciness of the Chili Con Queso.
Black Bean Salad: Black Bean Salad is a great accompaniment to Mexican Rice Pilaf. It has a sweet and savory flavor, and its creamy texture will help to contrast the nutty texture of the rice. The beans also provide a healthy dose of protein and fiber, making it a great nutritious side dish.
FAQ
Q: Can I make chili con queso without roasting the chiles?
A: Yes, you can make chili con queso without roasting the chiles. Simply skip the roasting step and move on to the next step of slicing the chiles into thin strips. You may also want to reduce the amount of jalapeños to one, as the unroasted chiles will be spicier.
Q: How much cheese do I need for chili con queso?
A: You will need approximately 8 ounces of cheese for a standard chili con queso recipe. This can be a combination of cheddar, Monterey jack, or pepper jack. You can also add a small amount of cream cheese for a creamier texture.
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Fun facts:
This dish was made famous by the Tex-Mex restaurant chain, Chili's, who first served it in 1975.
The name "Chili con Queso" is derived from the Spanish phrase for "Chili with Cheese", and is a popular dish in Mexico and other Latin American countries.