Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Medium saucepan
- Wooden spoon
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a medium saucepan over medium heat.
2. Add the onion, red and green bell peppers, and jalapeño pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly whisk in the milk, stirring constantly to prevent lumps from forming.
6. Add the cheddar and pepper jack cheeses, cumin, chili powder, salt, and pepper. Stir until the cheese is melted and the mixture is smooth.
7. Remove from heat and stir in the cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups
Nutritional information:
- Calories: 250
- Fat: 19g
- Carbohydrates: 7g
- Protein: 13g
Substitutions for ingredients:
- You can use any type of cheese you like, such as Monterey Jack or Colby.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
Variations:
- Add cooked ground beef or chorizo for a heartier dip.
- Use diced tomatoes instead of bell peppers for a different flavor.
- Add a can of drained black beans for extra protein and fiber.
Tips and tricks:
- Be sure to stir the cheese mixture constantly to prevent it from burning or sticking to the bottom of the pan.
- If the dip is too thick, add a little more milk until it reaches your desired consistency.
- Serve with tortilla chips, sliced vegetables, or warm flour tortillas.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the dip in a small crockpot to keep it warm.
- Garnish with additional chopped cilantro or sliced jalapeño peppers.
Garnishes:
- Chopped cilantro
- Sliced jalapeño peppers
- Diced tomatoes
Pairings:
- Serve with your favorite Mexican beer or a margarita.
Suggested side dishes:
- Guacamole
- Salsa
- Refried beans
Troubleshooting advice:
- If the dip is too thin, add a little more cheese until it thickens up.
- If the dip is too thick, add a little more milk until it reaches your desired consistency.
Food safety advice:
- Be sure to refrigerate any leftover dip promptly to prevent bacterial growth.
Food history:
- Chile con queso is a Tex-Mex dish that originated in the southwestern United States.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Mexican