Mexican > Appetizer

Mexican Chile Con Queso Recipe

Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup diced jalapeno pepper
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving

Special Equipment Needed:
- Large saucepan
- Whisk
- Serving bowl

Step-by-Step Instructions:

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the onion, green bell pepper, red bell pepper, jalapeno pepper, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Sprinkle the flour over the vegetables and stir to combine.
4. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
5. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
6. Add the shredded cheddar cheese, shredded Monterey Jack cheese, cumin, chili powder, salt, and pepper. Stir until the cheese is melted and the mixture is smooth.
7. Serve the chile con queso warm with tortilla chips for dipping.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 280
Fat per serving: 20g
Carbohydrates per serving: 11g
Protein per serving: 14g

Substitutions for ingredients:
- You can use any type of cheese you prefer, such as pepper jack or queso blanco.
- If you don't have all-purpose flour, you can use cornstarch instead.
- If you don't have fresh jalapeno peppers, you can use pickled jalapenos or canned green chiles.

Variations:
- Add cooked ground beef or chorizo to make it a heartier dip.
- Add a can of diced tomatoes and green chiles for a chunkier texture.
- Use this chile con queso as a topping for nachos or baked potatoes.

Tips and Tricks:
- Be sure to whisk the milk into the flour mixture slowly to prevent lumps.
- If the dip is too thick, you can add more milk to thin it out.
- To make it spicier, add more jalapeno peppers or chili powder.

Storage Instructions:
Leftover chile con queso can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat, place the dip in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until heated through.

Presentation Ideas:
Serve the chile con queso in a colorful serving bowl with a side of tortilla chips.

Garnishes:
Garnish with chopped fresh cilantro or sliced jalapeno peppers.

Pairings:
Serve with a cold beer or a margarita.

Suggested Side Dishes:
Serve with a side of guacamole or salsa.

Troubleshooting Advice:
If the dip is too thick, add more milk. If it's too thin, add more cheese.

Food Safety Advice:
Be sure to refrigerate any leftovers promptly and discard any dip 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 early 1900s. It is a popular appetizer and party food in the United States.

Flavor Profiles:
This chile con queso has a creamy, cheesy flavor with a slight kick of heat from the jalapeno peppers and chili powder.

Serving Suggestions:
Serve as an appetizer or snack at parties or game day gatherings.

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Region: Mexican

Taste: Spicy, Cheesy, Tangy, Creamy, Savory