Chili con queso

I am the queen of appetizers and snacks. Most times, I would prefer to eat tapas and appetizers rather than meals. I used to make this recipe back in Canada maybe only once or twice a year. It’s delicious, but super not good for you. But delicious.

So, in Canada, I used to make this with *whisper* Velveeta (and cheddar), but fortunately, I can’t get Velveeta here and I wanted some chili con queso, so I adapted. You can kid yourself into thinking this snack/meal has three of the main food groups (dairy, veg and grain) if it helps as you devour it.

2T butter
½ to ¾ onion
1-2 green chiles (to taste) – seeds and stems removed, diced
1 jalepeno pepper – seeds and stems removed, diced
½ each of red and green peppers, diced
3 cloves garlic (+/- depending on size)
1 T cumin (I usually add even more)
1 t red chili flakes
salt (to taste)
2 tablespoons all-purpose flour
2 cups milk
5 cups cheddar cheese, grated
½ cup cream cheese
1-2 green onions, chopped

1. Melt butter in a medium saucepan over medium-low heat. Add the onion and peppers and cook for about 5 minutes or until the onions are translucent. Add garlic and cook for another 30 seconds. Add spices.

2. Whisk the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickened, about 3 minutes.

3. Reduce heat to low. Add grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the cream cheese until completely combined. Serve immediately with tortilla chips.
Leftovers (if you have any!) can be refrigerated for up to 5 days, and then reheated when you’re ready to serve.

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