CHILE CON QUESO
A recipe I found while searching for ZWT recipes for Mexico/TexMex on HomesickTexanblogspot.com. I changed it slightly by not using the cilantro as I don't think I have had it in any Queso and not sure I would like it in a cheese dip. My DS, his girlfriend Kristin and myself have now enjoyed this this dip. It is so good!! I didn't have enough fresh tomatoes for the recipe so I did use a can of "Rotel" mild version and only used one jalapeno pepper and this was a nice mild spice, though next time would probably add more jalapeno peppers or one of the Serrano peppers (I only made 1/2 of the recipe, which was more then enough for 3 of us) to give it a little more kick and I am a wimp for spicy foods.
Provided by diner524
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
- 2. Add the garlic and cook for another minute.
- 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
- 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
- 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
- 6. Stir in the sour cream.
- 7. Add salt to taste.
- Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
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