Chili Con Queso
Created by dienia b on May 4, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 16m
- Recipe #18818
Ingredients
- 3 green Hatch (5 ounces) chiles
- 3 jalapeños
- 2 tablespoons unsalted butter
- 1/4 cup diced (2 ounces) yellow onion
- 2 cloves garlic, diced
- 1/4 cup half and half
- 1 cups cheddar cheese, grated (white cheddar)
- 1 cup Montrey Jack cheese, shredded
- Salt, to taste
- Tortillas, for serving
How to Make
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Step 1: Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side.
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Step 2: Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes.
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Step 3: After the chilies have steamed,
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Step 4: Remove them from the bag and rub off the skin.
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Step 5: Remove the stems and seeds from all the chiles and slice into thin, long strips.
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Step 6:
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Step 7: In a large skillet,
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Step 8: Heat the butter on medium-low heat.
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Step 9: Add the onions and cook for 5 minutes,
How to Make
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Step 10: Stirring occasionally.
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Step 11: Add the garlic and cook for 30 more seconds.
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Step 12: Pour the half-and-half in the skillet and then add the chile strips.
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Step 13: Turn the heat down to low and, a little at a time,
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Step 14: Add the grated cheese,
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Step 15: Stirring until it's melted.
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Step 16: Add salt to taste.
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Step 17: Serve immediately with warm corn or flour tortillas.