CREAMY CHILE CON QUESO

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Creamy Chile Con Queso image

Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.

Provided by Roxygirl in Colorado

Categories     High In...

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup oil (author recommends soybean- other veg oils don't do as well)
1/2 cup finely chopped onion
1 garlic, chopped
1 tablespoon flour
3/4 cup evaporated milk
3/4 cup chopped red-ripe tomatoes
1 lb process American cheese, cut in cubes
1/4 cup grated sharp cheddar cheese
1/4 cup grated monterey jack cheese
1/4 cup finely minced jalapeno chili with juice (pickled or fresh, to taste)

Steps:

  • Heat oil in pan.
  • Add onion and garlic and cook until onion is clear and stir in flour.
  • Gradually stir in evaporated milk and cook until mixture is thickened.
  • Stir in tomato, cheeses, and jalapenos.
  • Cook, stirring, about 5 minute or until cheeses are melted.

Nutrition Facts : Calories 464.3, Fat 36.2, SaturatedFat 16.9, Cholesterol 66.7, Sodium 1368.4, Carbohydrate 15.5, Fiber 0.8, Sugar 7, Protein 20.4

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