Ingredients with Measurements:
- 1 can (10 oz) diced tomatoes and green chilies
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled queso fresco
- 1 tablespoon chopped fresh cilantro (optional)
Special equipment needed:
- Medium saucepan
- Wooden spoon or silicone spatula
- Serving bowl
Step-by-step instructions:
1. In a medium saucepan, combine the diced tomatoes and green chilies, milk, heavy cream, cumin, garlic powder, salt, and black pepper.
2. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
3. Reduce the heat to low and add the shredded cheddar cheese and crumbled queso fresco.
4. Stir constantly until the cheese is melted and the mixture is smooth and creamy.
5. Remove from heat and stir in the chopped cilantro, if using.
6. Transfer the queso to a serving bowl and serve immediately with tortilla chips or your favorite dipping vehicle.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for simmering, low heat for melting cheese.
Serving size:
This recipe makes about 2 cups of queso, serving 4-6 people.
Nutritional information:
Per serving (1/4 cup):
Calories: 180
Fat: 15g
Saturated Fat: 9g
Cholesterol: 49mg
Sodium: 360mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- You can use any type of canned diced tomatoes and green chilies, such as Rotel or store brand.
- You can use any type of shredded cheese, such as Monterey Jack or pepper jack.
- You can omit the queso fresco if you can't find it, or substitute with crumbled feta cheese.
Variations:
- Add cooked ground beef or chorizo for a heartier dip.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a can of drained and rinsed corn for a pop of sweetness and texture.
Tips and tricks:
- Use freshly shredded cheese for the best melting and texture.
- Stir the queso constantly while melting the cheese to prevent it from burning or sticking to the bottom of the pan.
- If the queso is too thick, add a splash of milk or cream to thin it out to your desired consistency.
Storage instructions:
Leftover queso can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the queso in a saucepan over low heat, stirring constantly, until warmed through and smooth.
Presentation ideas:
Serve the queso in a colorful bowl or dish to make it pop on the table.
Garnishes:
Garnish the queso with additional chopped cilantro, diced tomatoes, or sliced jalapenos for extra flavor and color.
Pairings:
Serve the queso with tortilla chips, sliced vegetables, or toasted bread for dipping.
Suggested side dishes:
Serve the queso as an appetizer or snack before a meal, or pair it with tacos, burritos, or nachos for a full Mexican feast.
Troubleshooting advice:
If the queso is too thick or grainy, it may have overcooked or the cheese may not have melted properly. Try adding a splash of milk or cream and whisking vigorously to smooth it out.
Food safety advice:
Make sure to refrigerate any leftovers promptly and discard any queso that has been left out at room temperature for more than 2 hours.
Food history:
Chile con queso is a Tex-Mex dish that originated in the 1900s, combining Mexican and American ingredients to create a creamy, cheesy dip.
Flavor profiles:
This easy chile con queso is creamy, cheesy, and slightly spicy, with a hint of cumin and garlic.
Serving suggestions:
Serve the queso as an appetizer or snack before a meal, or as a party dip for game day or gatherings.
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Region: Mexican