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Thursday
Apr242008

Recipe: Chile-con-Queso (Texas cheese dip)

Chile-con-Queso has morphed from tradtional Mexican white cheese and rajas (sauteed green chiles and onions) or chorizo to a full blown Tex-Mex version made with trusty Velveeta cheese. In an effort to create a happy medium between tradition and my Tex-Mex upbringing, I've designed a recipe that's truly the best of both worlds.

Ingredients (recipe will feed approximately 10 people):

  • 3/4 cup chopped white onion
  • 2 tablespoons vegetable oil or butter
  • 4 4-ounce cans chopped green chile
  • 1/4 cup finely chopped cilantro
  • Pinch of garlic powder
  • 1/2 cup chicken (or vegetable) broth
  • 3/4 cup crushed tomatoes (or Rotel)
  • 4-ounces medium sharp cheddar cheese, cubed
  • 16-ounces Monterrey Jack cheese, cubed
  • 4-ounces cream cheese
  • 16 oz. Velveeta cheese, cubed
  • 1/2 cup canned evaporated milk or sour cream
  • Large cooking pot

In a large cooking pot, add 2 tablespoons of corn oil and allow to warm for 2 minutes over medium heat. Drop 3/4 cup of chopped white onion in to pot and stir frequently until they become almost translucent. Season lightly with salt and pepper. Next, add green chile, cilantro, pinch of garlic powder, chicken/vegetable broth and crushed tomatoes/Rotel. Stir ingredients together then place lid 3/4 way shut over the pot. Simmer on low heat for 30 minutes, stirring occasionally. Next, remove lid and add all cheeses and canned milk/or sour cream. Turn heat back up to medium and stir frequently until all cheese is melted. Season to taste.

Serve with tortilla chips, Fritos, or fresh tortillas and enjoy! (Recipe can be made in advance and actually tastes better if made 24 hours in advance of serving. Prior to refrigerating, let chile-con-queso cool to a luke-warm, which could take approximately one hour.)

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