Football season has officially kicked off, and you know what that means – tailgates and watch parties. What better recipe to bring than a classic fan favorite, Chile Con Queso? I have provided two versions of the queso recipe. The first version brings a hit of nostalgia because it was very popular for after-school parties in the 1950s. The Velveeta makes it creamy and smooth, while the fire comes from the Rotel, a trademarked combination of canned chiles and tomatoes. The second is an updated gourmet version that I have created with high-end ingredients that are sure to delight the senses.
Fritos corn chips are my favorite accompaniment to this dip, although baked or fried tortilla chips are also a great option. Either way, Chile con Queso must be served warm – otherwise, it solidifies.
Old-fashioned Texas Chile Con Queso Recipe
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, minced (1/2 cup)
- 2 cloves garlic, minced
- 2 fresh jalapeño chiles, seeds, and stems removed, minced
- 1 (10 ounces) can Rotel diced tomatoes with green chiles
- 1 pound Velveeta or processed American cheese, cut into cubes
- Fritos corn chips, tortilla chips, or vegetables for serving
Preparation:
- Heat the oil in a medium saucepan and sauté the onion, garlic, and jalapeños until soft.
- Add the can of tomatoes with its liquid and cook over medium heat for about 5 minutes to reduce the liquid.
- When tomatoes begin to look dry, start adding the cheese, one handful at a time.
- Stir over medium-low heat until the cheese melts. Add more cheese and continue stirring to melt it.
Serve in a chafing dish or fondue pot to keep the queso warm. Pair with Fritos corn chips, tortilla chips, or vegetables.
Makes 2-1/2 cups
Gourmet Chile Con Queso Recipe
Ingredients:
- 1 small onion, unpeeled and quartered
- 3 cloves garlic, unpeeled
- 3 fresh Anaheim chiles
- 3 fresh jalapeño chiles
- 3 plum or Roma tomatoes
- 8 ounces Caciotta or Monterey Jack, shredded (2 cups)
- 8 ounces Cheddar or Longhorn, shredded (2 cups)
- 4 teaspoons cornstarch
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon pure ground chile powder
- 1 dried Arbol chile
- Fritos corn chips, tortilla chips, or vegetables for serving
Preparation:
- Preheat the broiler. Place the onion, garlic, Anaheim chiles, jalapeños, and tomatoes on a flat broiler pan. Broil them three inches under the broiler, turning with tongs as necessary, until their skins are blackened on all sides.
- Remove from the broiler, place in a bowl, cover with plastic wrap, and allow to steam until cool.
- Once cool enough to handle, remove the blackened skins and seeds and discard them.
- Cut the tomatoes in half, squeeze out the seeds and juice, and discard.
- Place the onions, garlic, Anaheim chiles, jalapeños, and tomatoes in the work bowl of a food processor and pulse to chop. There will be about 1-1/2 cups of chopped vegetables. Set aside.
- Mix the shredded cheese with the cornstarch, then sprinkle the salt over the cheese.
- Heat the cream in a two-quart saucepan over low heat.
- Add the cumin and chile powder and stir to blend.
- When warm, gradually stir in the shredded cheese, handful by handful. Wait for each handful of cheese to melt before adding the next.
- When all of the cheese is melted, gradually stir in the chopped vegetables.
Serve the queso in a chafing dish or fondue pot to keep it warm and liquid. Float the Arbol chile whole on top as a garnish. Serve with Frito corn chips, tortilla chips, or vegetables.
Makes 4 cups
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