Zephyr Wright's Chili Con Queso
Recipe: #33815
November 22, 2019
Categories: Chili, Cheese, Cheddar, Appetizers, Southwest, Vegetarian, Canned Tomatoes Spices, more
"Zephyr Wright was LBJ 's cook who he loved She used a #2 can which is 2 1/2 cups or 20 ounces Start out with 1/2 teaspoons cumin and oregano and chili powder build up Then-White House Executive Chef René Verdon was a foil to Wright and once referred to this dish as “chili con-crete”"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (106.6 g)
- Calories 129.9
- Total Fat - 7.5 g
- Saturated Fat - 4.5 g
- Cholesterol - 21.2 mg
- Sodium - 558.3 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.9 g
- Sugars - 2.2 g
- Protein - 11.3 g
- Calcium - 365.4 mg
- Iron - 1.1 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Simmer all this except cheese slowly for about 2 hours
Step 2
Covered
Step 3
Stirring often.
Step 4
Uncover, turn heat up high and stir constantly until all fluid is gone and you have a thick paste.
Step 5
This paste can be frozen.
Step 6
If so, set out to thaw a couple of hours ahead allowing for about 30 minutes in a double boiler before serving time.
Step 7
Add to it, in double boiler, 1 pound best aged cheddar cheese cut up in chunks.
Step 8
Cover and let stand over water that is simmering, not boiling, as boiling water tends to make cheese stringy.
Step 9
Stir occasionally to mix well.
Step 10
Taste and add salt if needed.
Step 11
Serve in a chafing dish with large size fritos if desired, but tortillas quartered and fried in deep fat are better.
Tips
- Double boiler
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