Appetizer > Mexican

Chipotle Chile Con Queso Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 2 chipotle peppers in adobo sauce, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound Velveeta cheese, cubed
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large saucepan
- Wooden spoon or spatula
- Blender or immersion blender (optional)

Step-by-step instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.

2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add the drained diced tomatoes, diced green chiles, minced chipotle peppers, cumin, chili powder, salt, and black pepper to the saucepan. Stir to combine.

4. Add the cubed Velveeta cheese and milk to the saucepan. Stir constantly until the cheese is melted and the mixture is smooth.

5. If desired, use a blender or immersion blender to puree the mixture until smooth.

6. Stir in the chopped cilantro.

7. Serve hot with tortilla chips or as a topping for tacos, burritos, or nachos.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 4 cups of queso dip

Nutritional information:
- Calories: 280 per serving
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 50mg
- Sodium: 1340mg
- Total carbohydrates: 15g
- Dietary fiber: 1g
- Sugars: 10g
- Protein: 14g

Substitutions for ingredients:
- You can use any type of cheese that melts well, such as cheddar or Monterey Jack, instead of Velveeta.
- If you don't have chipotle peppers in adobo sauce, you can use 1/2 teaspoon of chipotle chili powder instead.

Variations:
- Add cooked ground beef, chorizo, or shredded chicken to the queso dip for a heartier version.
- Use fire-roasted tomatoes or roasted red peppers instead of diced tomatoes for a smokier flavor.
- Add a can of drained black beans or corn for extra texture and flavor.

Tips and tricks:
- Stir the queso dip frequently while cooking to prevent it from burning or sticking to the bottom of the saucepan.
- If the queso dip is too thick, add more milk until it reaches your desired consistency.
- To make the dip spicier, add more minced chipotle peppers or a dash of cayenne pepper.

Storage instructions:
- Store any leftover queso dip in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the queso dip in a saucepan over low heat, stirring frequently, until heated through.

Presentation ideas:
- Serve the queso dip in a large bowl or individual ramekins.
- Garnish with additional chopped cilantro or sliced jalapenos.

Pairings:
- Serve with tortilla chips, pita chips, or sliced vegetables for dipping.
- Pair with a cold beer or margarita for a refreshing drink.

Suggested side dishes:
- Serve with tacos, burritos, or nachos for a complete meal.
- Serve with a side of Spanish rice or refried beans.

Troubleshooting advice:
- If the queso dip is too thin, add more cheese and heat until melted.
- If the queso dip is too thick, add more milk and heat until heated through.

Food safety advice:
- Make sure to cook the onions and garlic until softened before adding the other ingredients to the saucepan.
- Store any leftover queso dip in the refrigerator and consume within 3 days.

Food history:
- Queso dip is a popular Tex-Mex dish that originated in the United States in the 1950s.

Flavor profiles:
- Spicy, smoky, cheesy, tangy

Serving suggestions:
- Serve as an appetizer or snack for parties or game day gatherings.
- Serve as a topping for loaded nachos or tacos.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Spicy, Creamy, Smoky, Cheesy, Tangy