Ingredients
- 2 Tbsp. Butter
- 1/2 med Onion, minced
- 1 lrg Clove garlic, minced
- 1/4 tsp Cumin Black pepper
- 3 x Peeled canned tomatoes,, (or possibly 2 fresh peeled) (up to 4)
- 2/3 can Whole roasted green chiles
- 8 ounce White cheese,, (Monterey Jack is OK)
- 3 ounce Cream cheese, diced
- 1/2 c. Cream, up to 2/3
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Chile Con Queso (From Scratch!)
Servings: 1
Directions
- Hot cheese to room temperature. Heat butter in small saucepan, add in onion and garlic, cover and sweat for 5 min over low heat.
- Meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (do not puree). Add in tomato mix to pan, cook at medium heat for 3 to 5 min, or possibly till most of the water has evaporated.
- Remove pan from heat, add in cheese and stir till melted. Add in cream to thin as needed.
- If you need to reheat the dip, use very low heat to avoid breaking down the cheese.
- Serve with tortilla chips or possibly flour tortillas.
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